Cedar Plank Grilled Salmon with Sweet Potatoes
- Cedar planks with enough surface area for salmon
- 4 Alaska salmon fillets (4–6 ounces each), fresh, thawed or frozen
- Olive oil spray
- 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
- Salt and freshly cracked pepper, to taste
- 4 large sweet potatoes, sliced lengthwise into wedges
- ½ tablespoon ground cumin
Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.
Heat grill to medium (400 degrees).
If salmon is frozen, rinse ice from it under cold water; pat dry with paper towel. Spray cedar planks and salmon with olive oil spray.
Place salmon on planks; sprinkle with your chosen herb, salt and pepper. Place sweet potatoes in a bowl; spray with cooking spray. Sprinkle with cumin and salt and pepper, to taste. Toss to coat.
Place cedar planks with the salmon and sweet potato wedges on grill. Cover the grill and cook about 3 to 4 minutes; turn sweet potato wedges over and continue cooking until wedges are soft and cooked. Remove them and keep them warm. Cook salmon 12 to 15 minutes, until fish is opaque throughout.