Grilled Cedar-Planked Salmon - cooking recipe

Ingredients

1 cedar plank, untreated (14x7x1 inch)
1/2 cup sun-dried tomato vinaigrette dressing
1/4 cup fresh basil, finely chopped
1/4 cup sun-dried tomato, finely chopped (not oil packed)
1 tablespoon oil
1 (2 lb) salmon fillets, cut 1 inch thick
2 cups cooked basmati rice or 2 cups cooked brown rice
basil leaves (to garnish)

Preparation

Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
Preheat grill to medium.
Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
Place on grill; cover with grill lid and grill 10 minutes.
Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
Remove from plank, remove skin and plate on top of cooked rice.
Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.