Cedar Plank Salmon

This is a new concept for me but one I like very much. The cedar gives the fish a lovely, smokey flavor.


Serves 4

1 untreated cedar plank 6x14 or enough small planks 1 for each serving of fish
1 1/2 pounds salmon fillets
6 tablespoons grainy dijon mustard
6 tablespoons brown sugar
salt and pepper

Soak the cedar in water for 1-2 hours. Remove any bones from the salmon and the skin, if you prefer. Season the fish with salt and pepper. Spread mustard over the top of each piece and sprinkle with brown sugar.
Heat your grill for direct heat to medium high. Set the wet planks on the grill, close the lid and let the planks heat for 3-4 minutes. Turn the plank over and set the fish on top. Cover the grill and cook until the fish is cooked through, reaching the internal temperature of 135. Check the planks throughout cooking process. If the planks catch on fire, mist down with a spray bottle filled with water and move to a cooler part of the grill. Serve with Tarragon Sauce below.

Tarragon Sauce
3/4 cup lowfat greek yogurt
1/4 cup light sour cream
1 tablespoon dijon mustard
2 tablespoons fresh tarragon leaves minced
zest of 1 lemon and juice of half a lemon
salt and pepper

Place all ingredients in a small bowl and whisk together. Let stand in frig for 1 hour for flavors to marry.