Planked Salmon

Description
This recipe works for either a Salmon filet or steak. Grilling the Salmon on a cedar plank gives it a rich, smoky flavour.

Ingredients

 * Cedar plank, untreated and preferably made specifically for cooking purposes
 * Spray-bottle filled with water
 * 4 Salmon individual filets or steaks, preferably wild-caught as opposed to farmed
 * Lemon juice, fresh, 1 tablespoon
 * Maple syrup, 2 teaspoons
 * Grapeseed oil (or other light-flavoured oil), 2 Tablespoons
 * Chipoltle pepper, 1/2 teaspoon crushed dried chipotle pepper (a small amount of a Chiptole-flavoured barbeque sauce can be substituted)
 * Rosemary, dried, 1/2 tespoon crushed
 * Kosher salt

Serving suggestion
 * Scallions, 2 thinly sliced for garnish
 * Lemon juice, fresh, 2 Tablespoons
 * Chipotle pepper, 1/2 teaspoon crushed dried chipotle pepper (a small amount of a Chiptole-flavoured barbeque sauce can be substituted)

Directions
Soak plank completely immersed in water for several hours, or overnight.

Mix the lemon juice, maple syrup, chipotle and rosemary and oil in a small bowl. Cover the Salmon with the mixture and let it rest for 20 minutes at room temperature.

Thinly slice the scallions. As per the serving suggestion outlined in the "ingredients" mix the 2 tablespoons of lemon juice and the chiptole in a small bowl.

Meanwhile prepare your barbeque at medium-high heat.

Place the plank on the centre of the barbeque and sprinkle the plank lightly with Kosher salt. Close the barbeque lid for a couple of minutes so top of plank dries slightly.

Place the Salmon in the centre of the plank, leaving at least one-inch between the fish and the edge of the plank. Reduce heat to low. Close barbeque lid and cook for approximatley 15 minutes or until desired doneness.

Use spray bottle to quench any fire on the edge of the plank.

When cooked, put on serving platter and garnish with scallions. Serve with the lemonjuice/chipotle mixture as an optional garnish.