Serves 4

4 6-ounce salmon fillets with skin
Salt
Olive oil
1 red pepper, cut into brunoise (dice)
1 green pepper, cut into brunoise
1 yellow pepper, cut into brunoise
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons cilantro, chopped

Soak an alder or cedar plank in cold water 5 hours or overnight. Prepare your grill for medium heat. Preheat the plank by placing it on the grill, closing the lid, and letting it heat up, about 2 minutes. It’s normal to hear some popping sounds from the plank. Using tongs, flip the plank over and let it preheat another 2 minutes.

Brush the salmon lightly with olive oil and sprinkle with salt. Place the salmon skin side down on the plank and close the lid. The plank will begin to smoke and infuse the salmon with flavor. Since the salmon cooks on all sides, there’s no need to flip it. Grill the salmon until just cooked in the middle, about 12 to 15 minutes.

In a medium bowl, mix together the lime juice and salt until dissolved. Slowly drizzle in the olive oil, whisking constantly.  Add the peppers and cilantro. Toss to coat. Spoon the pepper relish over the salmon and serve.