Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette

• 2 tablespoons white wine vinegar
• 1 tablespoon shallots, minced
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1/2 teaspoon freshly squeezed lemon juice
• 1/3 cup hazelnut oil
• 1/4 cup canola or other vegetable oil
• 1 tablespoon hazelnuts, finely chopped
• 1 tablespoon flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper
• 1 2-pound sockeye salmon fillet skin-on
• 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoons fish seasoning or rub

1. Soak the grilling plank in water to cover for 2 hours, keeping it immersed.
2. (Setting a can of beans on the plank works well.)
3. Next, preheat a gas grill to medium-low heat.
4. To make the vinaigrette, in a food processor or blender, whirl the vinegar, shallots, mustard, honey, and lemon juice until smooth.
5. With the motor running, slowly add the oils, processing until well combined, then transfer the mixture to a small bowl.
6. Whisk in the hazelnuts and parsley and salt and pepper to taste.
7. Brush the salmon with the oil and sprinkle with the seasoning.
8. Place the fillet on the plank, skin side down, and put the plank in the center of the grill.
9. Cover and cook on the grill until just cooked through, with the lid closed, about 10 to 15 minutes, or until the internal temperature reads 135 degrees F on an instant-read thermometer.
10. Serve right on the plank, with the vinaigrette drizzled on top.
11. More salmon recipes on Food Republic:

white wine vinegar, shallots, mustard, honey, freshly squeezed lemon juice, hazelnut oil, canola, hazelnuts, flatleaf parsley, kosher salt, sockeye salmon fillet, extra virgin olive oil, fish seasoning

Taken from www.foodrepublic.com/recipes/cedar-plank-sockeye-salmon-with-hazelnut-vinaigrette-recipe/ (may not work)