Cedar Plank Grilled Salmon With Heirloom Tomatoes,

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   ["Preparation:", "Place the cedar plank into pan large enough to hold it and then cover with water. Use a large bowl filled with water to hold the plank submerged. Soak the cedar plank for about 60 minutes. While the cedar plank is soaking, get the salmon fillets ready for cooking. Take the salmon and gently rinse with cold water and then pat dry with a towel. Next, rub the salmon with olive oil (both sides) and then salt and pepper the fillets. At this point go ahead and load the charcoal into the chimney starter and light. The coals should be ready in 20-25 minutes. While waiting for the charcoal take the mixed greens you have selected and wash, dry, and tear them into bite-sized pieces. Toss the greens together in a large bowl and set aside. Take the asparagus and trim 1/2"" off of the bottom of each stalk and then take a vegetable peeler and peel each stalk about 1-1 1/2"" (this really helps make the stalks more tender to eat).", "Next go ahead and cut your assorted heirloom tomatoes either in half (if small) or into wedges (if larger).", "When the coals are ready spread them onto half of the Weber BBQ. Take the cedar plank and place the lightly oiled Salmon skin side down on the plank and then place the plank over the coals. The Salmon should take about 10-12 minutes to cook. When the Salmon is done,remove it from the grill and keep it on the cedar plank to rest for 5 minutes. At this time place the asparagus on grill and cook over the side without the coals (2-3 minutes per side-turn once). When the asparagus is done lightly dress the greens and then separate then onto six plates, top with the Salmon fillet, the asparagus and the heirloom tomatoes and then follow with more vinaigrette. This is a great outdoor dish and will pair well with a crisp Sauvignon Blanc."]

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