Soak cedar plank in water over night. Char both sides (Char don’t burn!) on BBQ grill. This can be done days in advance. Soak cooled charred plank in 2 Buck Chuck Sauvignon Blanc or Chardonnay for a minimum of 2 hours prior to cooking. For marinade, blend 1 cup Santa Margherita Pinot Grigio wine, 1/4 cup balsamic vinegar, 1/4 cup maple syrup, 1 tablespoon kosher flake salt and 1/2 cup basil leaves. Marinate “Wild Alaska Sockeye Salmon boned/skin on . . . . “ (Found in the fresh fish section.) for 2 hours. Pat dry and place on cooling rack skin side down. Allow to dry in cool flowing air (Use a fan set on low.) until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves to provide an ideal surface for the smoke flavor of the plank to adhere and it helps seal in the remaining moisture. This should take about 1 hour. Pre heat oven to 350 degrees and brush olive oil on the cooking side of the cedar plank. Lightly sprinkle with kosher salt and heat in oven for 10 minutes. Place prepared salmon skin side down on hot plank and continue cooking for 6 to 8 minutes until salmon flakes are still very moist in center. (Caution. It is very easy to over cook this type of salmon.) Remove from oven and let rest for 5 minutes. While salmon is resting brush lightly with lemon juice and grind peppercorns over surface. Serve with chilled Pinot Grigio. (All products except cedar planks can be purchased from Trader Joes.)
