for four

(Easy to make this recipe with a side of salmon (2 -2 1/2 lbs) - serves six easily)

• Salmon
• Cedar Plank
• 1 tsp granulated sugar
• ½ tsp cumin
• ½ tsp Pimenton (Spanish smoked paprika)
• Kosher salt and freshly ground black pepper
• 4 6 oz salmon filets
• 2 tsp EVOO

Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimenton, salt and pepper. Lightly rub the salmon with the EVOO and then the spice rub. Let sit at temperature for 30 minutes or cover and refrigerate for up to 12 hours.

Prepare a fire – on charcoal grill, push all of the lit coals to one side. (On a gas grill set two burners to high and leave one burner off.) Set the soaked cedar plank over the hot-zone. Cover the grill and wait until the plank begins to smoke – 2 to 3 minutes. Using tongs, turn the plank over and place the salmon on the plank and slide to the cooler side of the grill. Cover the grill and cook until the fish is almost cooked through – about 10-14 minutes. You can check the thickest part with a paring knife to ensure the fish is cooked to the desired temperature.

Chimmichurri Sauce
¾ cup EVOO
1½ tbs sherry vinegar
1½ tbs fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp Kosher salt
½ tsp freshly ground pepper
½ tsp dried crushed red pepper
3 packed cups fresh Italian parsley (no stems)
2 packed cups fresh cilantro (some stems okay)
1 packed cup fresh mint leaves

Combine EVOO through red pepper in food processor. Add a handful of the combined herbs and process. Repeat until all of the herbs are well-blended. Taste for seasonings. Can be made in advance. Let the sauce come to room temperature before using. You will have extra sauce to enjoy on a crostini, steak, pork etc.