Cedar Plank Salmon with Herb Chimmichurri
For the Herb Chimmichurri
½ cup white vinegar
4 cloves garlic
2 serrano chilies (chopped) (seeded if you want it a little more mild)
½ cup Cilantro (finely chopped)
½ cup parsley (coarsely chopped)
½ cup extra-virgin olive oil
1-pound salmon fillet Steaks (skin on)
1 cedar plank (soaked for 4 hours or overnight)
1 or 2 shallots finely minced
½ cup tightly packed brown sugar
For Chimmichurri, In a food processor and add the vinegar, garlic, and chilies. Pulse and puree. Gently fold in the cilantro, parsley, oil, and and mix until well combined.
Place shallots in a small saucepan with the butter and lightly cook for one minute to soften shallots. Remove from the heat, let cool, and then in a medium bowl fold into the brown sugar and pepper, mix well.
Put plank on heated grill for 3-5 minutes until hot. Put salmon on plank, and sprinkle with salt. Cook for about 15 minutes, depending on the thickness of the fish. During the last 10 minutes of cooking slather the fish with the brown sugar mixture to add a glaze. Serve the salmon with the Herb Chimmichurri. & Grilled Pineapple.