Cedar-Planked Salmon with Fresh Sorrel Sauce

Directions

1. 1
   About 1 hour before youre ready to fire up the grill, place the cedar planks in a large pan of water to soak.Strip the stems from the sorrel, and discard. Finely chop the leaves into thin strips to make a chiffonade.In the bowl of a food processor, combine the chopped sorrel with the remaining dressing ingredients. Process until smooth. Taste to check for seasoning, and adjust as necessary.Preheat grill to medium-high heat.
2. 2
   Brush the salmon with olive oil, and sprinkle generously with salt and pepper.Arrange the salmon fillets skin-side down on the soaked planks, spacing them at least 1 apart, and place on the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork.To serve, place the individual fillets onto plates, and spoon a generous dollop of sauce onto each fillet.