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2 lbs. center cut salmon filet
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2 tbsp. Dijon mustard
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2 tbsp. brown sugar
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1 tsp. Herbes de Provence
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salt and pepper
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1-2 cedar planks – depending on how large the salmon filets are
Soak the cedar planks in water for at least 2 hours. When ready to cook, heat the grill (we use a charcoal grill which adds extra smokiness to the salmonl) to medium heat 350F. Once hot, place the cedar plank on the grill. When it starts to smoke prepare the salmon. Place the salmon skin side down on a plate. Top with Dijon mustard, Herbes de Provence, salt and pepper and brown sugar last. The sugar will dissolve into the other ingredients. Cook the salmon till done, about 10-15 minutes. Serves 4
Pair with a nicely chilled Albariño from either Rias Baixas, Spain; Uruguay or Portugal.