Serves: 4 // Prep time: 30 minutes | Grilling time: 15 to 20 minutes | Special equipment: 1 untreated cedar plank, 16 by 8 inches and about ¾ inch thick
1 whole salmon fillet (with skin), about 2 pounds and 1½ inches thick, pin bones removed, cut into four portions
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
3 cups ripe cherry tomatoes (red and yellow), each cut into quarters
¼ cup finely chopped fresh basil leaves
¼ cup finely chopped fresh tarragon leaves
½ cup crumbled feta cheese
Soak the cedar plank in water for at least 1 hour
Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F)
Season the salmon portions evenly with 1¼ teaspoons salt and ¾ teaspoon pepper. Remove the soaked plank from the water and place it on the cooking grate over direct medium heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn it over. Place the salmon portions, skin side down, on top of the plank, and slide the plank over indirect medium heat. Cook, with the lid closed, until the salmon is just opaque in the center and the edges begin to brown slightly, 15 to 20 minutes. Meanwhile, make the salad
In a large serving bowl whisk the oil, shallot, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper to create a dressing. Add the tomatoes, basil, and tarragon. Mix well. Scatter the cheese on top.
Transfer the plank with the salmon to a heatproof surface. Serve warm with the salad.