Ingredients
- 1 1/2 pounds salmon filet,
- 1/2 teaspoon pepper, fresh ground
- 1/4 cup chives, fresh chopped
- 1 tablespoon olive oil, extra virgin
- 1 garlic clove, peeled
- 1 cedar grilling plank

Avocado Salsa
- 4 roma tomatoes, seeded and chopped (or 15 oz. canned diced tomatoes, drained)
- 1 avocado, peeled and diced (discard pit)
- 1/4 cup red onion, chopped fine
- 3 tablespoons cilantro, fresh, chopped coarsely
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
zest of one lime

Directions
Prior to grilling, soak grilling plank in water for 2 hours. Plank must be totally submerged. Use a weight such as a rock or cans of food to keep it fully immersed in water. Prior to cooking, rub a clove of garlic over surface of plank on which fish is to be placed and then brush the same surface with a coating of olive oil.
Wash fish steaks with cold water. Brush each side of each steak with a coating of olive oil.
Preheat grill to 350º F. on medium-high heat setting.
Place damp plank with fish on grill near or almost over heat source so plank can be evenly and well heated, but not so much that the wood ignites. Close grill hood. (As a precaution, keep a spray bottle of water near the grill to extinguish any flames from board burning.) Check periodically to make sure plank is only smoking and not burning.
Grill salmon for 20 to 30 minutes depending on the intensity of the heat that directly cooks the fish. When salmon steaks flake easily into large chunks and internal temperature reaches 135º F, salmon should be finished cooking.
Use caution when removing planks and fish from grill, since planks may be very hot. Use grill mitts or turn off grill heat, use a spatula to remove salmon steaks, and allow plank to cool before removing.
Avocado Salsa Preparation

The measures provided will make enough for 4 servings so alter amounts if desired.
Cut avocado, tomato and onion into small chunks.
Chop cilantro into pieces and combine with avocado, tomato, onion and lime zest.
Whisk lime juice and oil. Then drizzle over salsa mixture.
Cover and let stand in refrigerator for at least one hour before serving.

Grilled Salmon with Herbed Butter Sauce

1 (5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows

Preheat oven to 375 degrees F. Preheat a grill to high heat.
To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
Transfer to a warmed platter and brush with Herbed Butter Sauce.

Herbed Butter Sauce:
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper

To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
Reserve warm.