Cedar-Planked Salmon

From: Weber's Art of the Grill: Recipes for outdoor living
By Jamie Purviance/ Chronicle Books

Cooking method: Indirect / High heat

• 1 untreated cedar plank (about 16 inches by 8 inches)
• 1 whole salmon fillet, skin on, 2 1/2 to 3 pounds and about 16 inches long
• 1/4 cup white wine
• Finely chopped zest and juice of 1 lemon
• 1/3 cup finely chopped fresh dill
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground pepper

In a container large enough to hold the plank, immerse the plank in water for 1 hour or longer (you may need to weight it down). Lift the plank from the water and rinse it.

Place the salmon fillet, skin side down, on a baking sheet with sides. In a small bowl, mix together the white wine, lemon zest, lemon juice, dill, salt and pepper. Pour the mixture over the salmon. Cover the salmon with plastic wrap and refrigerate for 30 minutes.

Uncover the salmon and place it, skin side down, in the middle of the plank. Cook the salmon (on the plank) indirectly over high heat until just opaque at the thickest part, 30 to 40 minutes. The internal temperature should be about 125 degrees Fahrenheit.

Serve warm or at room temperature.

Makes 8 to 10 servings

Wine notes: A bright, zippy Sauvignon Blanc will match the citrus in the marinade, while balancing the salmon's inherent richness. An offbeat alternative: A Viognier from California or Virginia.