CITRUS AND VODKA-MARINATED PLANKED SALMON

Serves: 4

1 untreated cedar plank (about

6 x 15 inches/15 x 40 cm) 4 salmon fillets with skin

(about 6 oz/170 g each)

2/3 cup (160 mL) fresh orange juice

1/2 cup (125 mL) vodka

1/3 cup (80 mL) fresh lemon juice

1/4 cup (60 mL) fresh lime juice

1 tsp (5 mL) each grated orange peel, lemon peel and lime peel 1 tsp (5 mL) chopped fresh dill

4 sprigs fresh thyme

1/2 tsp (2.5 mL) fennel seed, crushed

1/2 tsp (2.5 mL) pink peppercorns, crushed

1. Immerse plank in a sink or large container of water. Place a heavy object on the plank to keep it submerged. Allow plank to soak for a minimum of 2 hours.

2. Meanwhile, use a sharp knife to score the flesh of each salmon fillet in a criss-cross fashion to make diamonds, cutting down to, but not through, the skin.

3. To prepare marinade, combine orange juice, vodka, lemon juice, lime juice, orange peel, lemon peel, lime peel, dill, thyme, fennel seed and peppercorns in a large heavy zip-locking plastic bag.

4. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a plate. Refrigerate for 2 hours.

5. Remove salmon from marinade; discard marinade and thyme. Place salmon, skin side down, on a plate. Refrigerate, uncovered, for 1 hour. This allows the salmon to dry slightly.

6. Remove plank from water and rinse. Place salmon, skin side down, on plank. Place plank with salmon on barbecue grid on natural gas barbecue. With lid down, cook salmon over medium heat until salmon flakes easily with a fork, about 20 minutes.

7. Serve salmon directly from plank. Do not reuse plank for cooking.