by Chef Jacques Saleun
Thinly sliced Creole tomatoes
julienne squash and yellow zucchini
salt and pepper
Salmon filet- cut on bias across the length of the filet so that it is 1/4 inch thick
Soak Cedar planks in cold water for 30 minutes
Preheat oven to 500 degrees or if using a grill, preheat to medium high heat with lots of coals for a good hot fire.
Layer thinly sliced Creole tomatoes directly on pre soaked planks, layer with julienne zucchini and yellow squash.
Sprinkle with salt and pepper over vegetables.
Season Salmon with salt and pepper.
Place salmon over vegetables, brush with herb infused oil (see recipe below) and the juice of one lemon.
Place in oven or directly on grill over flames. Cover the grill and roast for 10-12 minutes or until desired internal temperature is reached (145 degrees for med rare, 158 for well done).