Grilled salmon on a cedar plank

Ingredients:

• 0.5 tbsp. rice vinegar
• 2 tbsp. maple syrup
• 2 tablespoons lightly salted soy sauce
• 2 tbsp. grated ginger (5 cm root)
• 3 cloves garlic, grated
• 0.5 cups olive oil
• 4 salmon fillets with skin, 170g each (approximately 700g)
• 1 package (280 g) of coleslaw mix
• 0.5 cup almond petals
• 0.5 cup sesame sticks or wonton chips
• Special equipment: cedar grill board

Preparation:

1. Soak the cedar grill plank in water for at least 1 hour and up to 4 hours before grilling. Preheat the grill to medium heat.
2. Combine rice vinegar, maple syrup, soy sauce, ginger, and garlic in a medium bowl. Slowly pour in the olive oil, whisking constantly, until emulsified. Set aside 1/4 cup of the dressing for the salad. Pour the remaining dressing over the salmon and marinate in the refrigerator for 15 minutes.
3. Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the grill lid and let the plank heat until it pops, about 15 minutes. Place the salmon fillet skin-side down on the plank. Sprinkle with 1/2 teaspoon salt and freshly ground black pepper. Close the grill lid and cook until the salmon is opaque and flakes when pierced with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon directly on the plank (the fish will slide off easily with a metal spatula, leaving the skin on the plank). Discard the plank.
4. While the fish is frying, place the coleslaw mixture, almonds, sesame sticks or wonton chips, and remaining dressing in a large bowl and toss to distribute evenly. Serve the salmon salad.