Sweet Pepper Cedar Plank Salmon

• 1 large piece salmon fillet, skin in tact
• 2 tablespoons grapeseed oil
• 1 bunch fresh chives
• 3 mini sweet peppers, minced
• 1 clove garlic, minced
• 2 tablespoons tamari or Bragg liquid aminos
• 1 pinch fresh ground black pepper
• several pinches salt
• 1 dash ground ginger
• 1 dash chili powder
• 1 dash cardamom
• 1 dash onion powder
• 1 dash cumin
• 1 cedar plank

1. Before you grill, submerse your cedar plank completely in water, soaking for at least thirty minutes.
2. If using a simple charcoal grill, preheat the coals before preparing the salmon. If using a gas grill, you'll want your grill to be preheated between 350-400F.
3. Rinse salmon and pat dry. Rub all over with grapeseed oil. Sprinkle with salt & pepper.
4. Lay whole chives across the top of the salmon in a criss-cross pattern.
5. Sprinkle all seasonings (ground ginger, chili powder, onion powder, cardamom and cumin) over fish and chives.
6. Carefully cover with mini sweet peppers and then the minced garlic. Douse the top of the peppers/garlic with the tamari/Braggs/soy sauce.
7. Carefully place salmon, skin side down, on the soaked cedar plank.
8. Grill salmon, covered, until tender and easily flaking with a fork.

salmon fillet, grapeseed oil, chives, sweet peppers, clove garlic, aminos, fresh ground black pepper, salt, ground ginger, chili powder, cardamom, onion powder, cumin, cedar plank

Taken from food52.com/recipes/24578-sweet-pepper-cedar-plank-salmon (may not work)