Grilled Cedar Plank Salmon

Using cedar planks to grill salmon fillets is an easy way to add huge flavor to your dish.

Total: 1 hour 30 minutes Serves: 4

Material:

• 1/2 cup rice wine vinegar
• 2 tablespoons pure maple syrup
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons grated ginger (from 2-inch knob)
• 3 cloves garlic, grated
• 1/2 cup olive oil
• Four 6-ounce salmon fillets, skin on (about 1/2 pound)
• Kosher salt and freshly ground black pepper
• 10 ounce bag of coleslaw
• 1/2 cup slivered almonds
• 1/2 cup sesame sticks or wonton chips

Special equipment:

• cedar grill boards

Production steps:

1. Soak cedar grill boards in water for at least 1 hour and up to 4 hours. Preheat grill to medium.
2. Combine rice wine vinegar, maple syrup, soy sauce, ginger, and garlic in a medium bowl. Slowly drizzle in the olive oil, stirring constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour remaining mixture over salmon and marinate in refrigerator for 15 minutes.
3. Meanwhile, place soaked cedar plank in center of preheated grill. Cover and let the board heat until you hear it begin to crack, about 15 minutes. Place salmon fillets , skin side down, on a wooden board. Season with 1/2 teaspoon salt and a pinch of pepper. Cover the pot and cook until the salmon is opaque and large pieces come apart when pierced with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon filets off the plank (use a metal spatula to slide the fish off immediately, leaving the skin on). Discard the board.
4. While the salmon fillets are cooking, add the coleslaw mixture, almonds, tahini sticks or wonton slices and reserved dressing to a large bowl and stir to combine. Serve with salmon fillet .