Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes

Ingredients

• 4 (3 by 8-inch) untreated cedar shingles soaked in water for 2 hours
• Vegetable oil
• for brushing shingles
• 4 salmon fillets (8 ounces each)
• Salt and pepper
• 8 medium tomatillos
• husked
• 4 garlic cloves
• peeled
• 1 small red onion
• peeled and quartered
• 2 tablespoons olive oil
• 1 canned chipotle
• 1/4 cup cilantro leaves
• 2 teaspoons honey
• Salt and freshly ground pepper
• 6 potatoes
• peeled
• quartered and boiled
• 4 tablespoons unsalted butter
• 3/4 cup heavy cream
• warmed
• 1 tablespoons chipotle puree
• 4 cloves roasted garlic
• smashed to a paste
• Salt and freshly ground pepper

Instructions

1. Preheat a grill to high.
2. Remove shingles from water and brush with vegetable oil on both sides.
3. Place on the grill and allow to heat through, about 10 minutes.
4. Remove to a sheet pan.
5. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly.
6. Place a salmon fillet on each shingle and cover sheet pan with foil.
7. Place in oven and cook until just done, about 5 to 8 minutes.
8. Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft.
9. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
10. Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth.
11. Season with salt and pepper.