Recipe for Cedar Plank Roasted Salmon with John 
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Yield:
2
Ingredients:
Amount Ingredient
4 x (4 ounce) center-cut salmon fillet strips with skin 3/4" to 1" thick
1 tbl Cedar Salmon Dry Rub (see below)
2 med peeled carrots peeled, quartered
lengthwise, cross cut into 4 pieces
2 med red potatoes quartered
1 med red bell pepper cut 1" by 4" pieces
4 x white button mushrooms cleaned, trimmed
2 tsp lemon juice
Juice of 1/3 lemon for sprinkling
2 tsp olive oil
1 tsp coarse salt
1/2 tsp freshly-ground black pepper
1/2 tsp chopped flat-leaf parsley
2 med garlic cloves finely chopped
2 tbl melted unsalted butter (optional)
Lemon slices for serving
----------------- CEDAR SALMON DRY RUB ----------------
1 tbl paprika
1 tbl coarse salt
2 tsp lemon pepper
2 tsp light brown sugar
1 tsp granulated garlic
1 tsp dried whole tarragon
Instructions:
Instructions: In the bowl of a food processor, combine ingredients for the salmon dry rub: paprika, salt, lemon pepper, sugar, garlic, tarragon, and basil. Store in airtight container at room temperature for up to 3 months. (

Makes about 1/4 cup)

Line a baking sheet with parchment or waxed paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours.

Heat oven to 375 degrees. Meanwhile, prepare an iced-water bath. Bring a medium saucepan of lightly salted water to a boil. Add carrots, and cook for 1 minute. With a slotted spoon, transfer to iced water bath. In a separate small saucepan, place potatoes. Cover with water, and bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to iced-water bath. When vegetables are cool, drain and reserve.

Transfer the pairs of salmon fillet, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add two teaspoons lemon juice, oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with juice of 1/3 lemon.

Transfer plank to oven. Bake for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on a meat thermometer, an additional 6 to 8 minutes.

Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices.

This recipe yields 2 servings.

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