Cedar-Plank Pistachio Salmon

• 1 untreated cedar plank (14x7x1 inch)
• 1/4 cup Miracle Whip Original Spread
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 Tbsp. Dijon mustard
• 4 skin-on salmon fillets (1 lb./450 g)
• 1/2 cup chopped pistachios

1. Immerse plank in water, placing a weight on top of plank to keep it submerged.
2. Soak at least 4 hours or overnight.
3. Meanwhile, mix next 4 ingredients until blended.
4. Refrigerate until ready to use.
5. Heat barbecue to medium-low heat.
6. Place fish, skin sides down, on plank.
7. Remove 3 Tbsp.
8. Miracle Whip mixture; spread onto fish.
9. Top with nuts; press gently into Miracle Whip mixture to secure.
10. Grill 18 to 20 min.
11. or until fish flakes easily with fork.
12. Serve with remaining Miracle Whip mixture.

cedar plank, miracle, parsley, olive oil, mustard, skinon salmon, pistachios

Taken from www.kraftrecipes.com/recipes/cedar-plank-pistachio-salmon-181556.aspx (may not work)