3 (12 inch) untreated cedar planks
¼ cup chopped green onions
1/3 cup vegetable oil
1 teaspoon grated ginger root
1 ½ teaspoons rice vinegar
1 teaspoon minced garlic
1 teaspoon sesame oil
1/3 cup soy sauce
2 (2 pounds) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the veg oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade.
Have a spritzer bottle ready with water in case of flareups.
Cover and grill for about 12-15 minutes. Fish is done when you can flake it with a fork. Remember that it will continue to cook for a few minutes after you remove it from the grill.
Suggestion: Serve with an Asian inspired rice and roasted asparagus.