Cedar-Planked Salmon With Soft Corn Pudding

• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dry mustard
• 4 6-ounce salmon fillets, skinned and boned
• 1 tablespoon unsalted butter, at room temperature
• 2 untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards)
• 2 cups soft corn pudding (see recipe)
• 3/4 cup pumpkin seed vinaigrette paste (see recipe)

1. Mix together salt, pepper and mustard.
2. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
3. Preheat the broiler.
4. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side.
5. Carefully take the shingles from the broiler.
6. Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle.
7. Return the shingles to the broiler and cook the fish for about five minutes.
8. Take the shingles from the broiler and lift the salmon from them.
9. Place three to four tablespoons of soft corn pudding on a plate.
10. Top with salmon fillet and spoon vinaigrette over the top.

salt, freshly ground black pepper, dry mustard, salmon, unsalted butter, cedar shingles, corn pudding, pumpkin seed vinaigrette

Taken from cooking.nytimes.com/recipes/3058 (may not work)