Cedar-Planked Salmon

• 1/4 teaspoon mustard powder
• 1 teaspoon gray salt
• 1/4 teaspoon fresh ground black pepper
• 4 (6 ounce) salmon fillets, skinned
• 1 tablespoon unsalted butter, melted
• 2 cedar planks (or 2 untreated cedar shingles or shims available at lumberyards, about 5 inches wide and 12 inches l)
• olive oil
• melted lemon butter, with
• chives (to garnish)

1. Mix together the mustard powder, salt, and pepper.
2. Brush the top of the salmon fillets with the melted butter.
3. Season both sides with the mustard mixture and set aside.
4. Place the oven rack 8 inches from the broiler and preheat.
5. Put the soaked shingles under the hot broiler for about 3 minutes, or until the wood is browned on top.
6. Carefully take the shingles out of the oven.
7. Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle.
8. Return the shingles to the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry.
9. Remove the fillets to a platter or serve directly from the shingles.

mustard powder, gray salt, fresh ground black pepper, salmon, unsalted butter, cedar, olive oil, lemon butter, chives

Taken from www.food.com/recipe/cedar-planked-salmon-82598 (may not work)