Ingredients:

• 1 cedar plank (6 by 14 inches)
• 1 orange
• 1/3 cup orange marmalade or apricot preserves
• 1 teaspoon Dijon mustard
• 12 fresh mint leaves, cut into thin strips
• (4) 6-ounce skinless salmon fillets or 1 large salmon fillet (about 2 pounds)
• 1/2 teaspoon kosher salt
• Freshly ground pepper

Method:

Soak the cedar plank in water for at least two hours and then drain. Set the grill for indirect cooking and heat to medium-high. Place the cedar plank in the center of the hot grate, and heat for 10 minutes. While the plank is heating, use a zester or the small holes on a box grater and remove about one teaspoon of the outer skin of the orange and combine with the marmalade, mustard, and mint leaves. Slice the orange into thin slices, removing the outer peel, and set aside. Carefully lay the salmon fillets (on what was skin-side down) on the hot plank, sprinkle with salt and pepper, and top with the orange glaze. Place the orange slices and almonds if desired on top and cook, with grill covered, until the salmon flakes, about 30 minutes. Note: There may be some crackling and smoking while the salmon cooks. Keep a water bottle handy and mist the edges of the plank with water if they begin to flame.

Yield: 4 Servings