Cedar Plank-Grilled Salmon with Cilantro Pesto

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   This recipe is for OUTSIDE gas or charcoal plank-grilling.

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   For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook.

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   (I cut mine in 10-inch lengths for 2 (8- ounce fillets)

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   Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight.

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   Weigh down planks with heavy cans or stones to completely submerge the wood in water.

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   Lightly coat the salmon with olive oil and season with salt and pepper.

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   Place salmon on cedar plank skin-side down.

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   Turn on your gas grill to high heat.

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   Place planks (loaded up with salmon) on the grill and close lid.

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    Your grill will now turn into an oven/smoker.

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    Cooking time required will vary depending on the size of the salmon.

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    Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke.

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    Try to keep the lid closed as much as possible as not to lower the temperature inside the grill.

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    When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water.

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    Serve the salmon immediately with the Cilantro Pesto.

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    Cilantro pesto

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    1 cup extra-virgin olive oil

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    1 cup roughly chopped cilantro leaves

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    1 clove garlic

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    1/4 cup pepitas (pumpkin seeds) lightly toasted

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    1/2 lime, juiced

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    Jalapeno, to taste

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    Salt and pepper

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    Place first 4 ingredients in blender or small food processor and completely puree.

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    Add lime juice, jalapeno, and salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.