Cedar Planked Salmon with Pistachio-Tarragon & Lavender Gremolata

*Soak the cedar plank in warm water for at least 6 hours (weight down in the sink.)

Make the Gremolata.

Prepare and Cook Fish:
Gently wash and dry the fish. Cut into 2 equal portions, place on a plate to hold.
Drizzle a small amount of extra virgin olive oil on each, sprinkle with chipotle powder (or smoked paprika), salt and pepper.
Set grill to medium- high heat. Dry the plank, brush with a little oil.
When grill is hot, 350 – 375 degrees is perfect, add plank to grill, oiled side up.
After it warms upon 5 minutes, add the tarragon sprigs, then the salmon (skin side down) and place on the grill and close it.

Look from time to time – it’s okay for the plank to scorch… but not fire up!. Simply blow out the flames, or use a water squirt bottle.
Cook at 350°F – 375°F until firm and just cooked through, 15 – 20 minutes (depending on thickness.)
Do not overcook. The plank imparts a nice smokey flavor.

Remove the fish to plates with a spatula, and cover it with the Pistachio-Tarragon & Lavender Gremolata.
Serve with lemon wedges if desired.

Hints for cooking with a cedar plank:
The plank must be pre-soaked prior to direct grilling. It is recommended to soak the plank for two to six hours, but soaking overnight will ensure complete saturation.
Have a spray bottle of water on hand to extinguish any flames I just blow them out..)
Check briefly every 5 minutes for flare-ups. If a flare-up does occur, reduce the heat slightly.
Close the lid and cook at 350°F – 375°F for about 15 to 20 minutes.
Keep the BBQ lid closed to capture the smoke and retain the heat (checking is ok!)

King Salmon (Chinook Salmon):
Fresh mainly in the summer and early fall, though the timing varies by area and fishery.
Has a pronounced buttery, rich taste. They are the most highly prized salmon in the culinary world.
The meat is almost always red, never pink. Assertive flavor, but not overwhelmingly fishy.