Method

To make the chimichurri sauce, combine the parsley, 1 cup of the olive oil, vinegar, lemon zest, lemon juice, garlic, salt, and pepper in a food processor or blender and process until smooth.  Set aside.

Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light.  When the coals are ready, dump them into the grill, and spread them evenly across half of the bottom grate.  For a gas grill, turn to medium-high with one burner on low or off.

Remove the plank from the water, pat dry, and rub the side of the plank the salmon will rest on with one tablespoon of the olive oil.  Rub the remainder of the olive oil on both sides of the salmon.  Sprinkle the salmon lightly with salt and pepper, and set it on the oiled side of the plank.

Place the planked salmon on the cooler side of the grill, close the lid, and cook for 20 minutes.  Lift the lid and check the salmon for doneness - if the fish begins to flake when tested with a fork in the thickest part, it's done.  If it isn't done, put the lid back on the cooker and grill the salmon for another 5 minutes or until done.  Serve the salmon drizzled with the chimichurri sauce.

Serves: 4

"You can find nontreated hardwood planks for grilling at hardware, home improvement, grocery, and barbecue stores."  Ardie Davis

Reprinted with permission from ©Ardie A. Davis, 25 Essentials Techniques for Grilling, by Ardie A. Davis, published by Harvard Common Press   click for book review

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