Cedar Plank Grilled Alaska Salmon with Sweet Potatoes

• Cedar planks with enough surface area for salmon. You may be able to fit two of our 6-8 oz. portions on one plank
• 4 sockeye salmon portions (6-8 oz. each), or one of our 1-2 lb. fillets. 
• Olive oil spray
• 1 Tablespoon fresh (or 1 teaspoon dried) favorite herb for salmon (dill, thyme, rosemary, etc.)
• Salt and freshly cracked pepper, to taste
• 4 large sweet potatoes, sliced lengthwise into wedges
• 1/2 Tablespoon ground cumin

PREPARATION

Soak cedar planks for 1 to 2 hours (or overnight) submerged in water.  Remove and pat dry.

Heat grill to medium heat (400°F). Spray cedar planks and salmon with olive oil spray.  Place salmon on planks; sprinkle with herbs, salt and pepper.  Place sweet potatoes in a bowl; spray with cooking spray.  Sprinkle with cumin, salt and pepper, to taste.  Toss to coat.

Place cedar planks and potato wedges onto grill.  Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm.  Cook salmon 12-15 minutes, just until fish is opaque throughout.

Recommended side dish: Massaged Kale Salad with Goat Cheese

Recipe by Ryan and Sara Hall. Photo and recipe courtesy of Alaska Seafood 

Sara's Tip: We found slicing the sweet potatoes vertically (into coins) helps keep them from falling through the grill grate.  For larger "coins,"  microwave them briefly before grilling so they cook through without burning on the outside.  Of course, sweet potato fries can also be roasted in an oven preheated to 400°F.  Cook for 20 to 25 minutes, until golden brown and cooked through.