1 whole salmon fillet, about 2 pounds, skin removed
2 tablespoons olive oil
2 tablespoons brown sugar
Kosher salt and pepper
Lemon or lime Wedges
Fresh basil and parsley to garnish
1 recipe Blistered Tomatoes (below)
2 pints heirloom cherry tomatoes
1 tablespoon olive oil
2 shallots, finely sliced
3 cloves garlic, sliced
Flat leaf Parsley
Kosher Salt and freshly cracked black pepper
Soak the cedar plank in water for about 2-4 hours before grilling.
Prepare your gas or charcoal grill to medium heat, about 350 degrees F.
Lay the whole salmon filet on top of the cedar plank, making sure none of the salmon is hanging off. Drizzle the salmon with olive oil and sprinkle with brown sugar, salt and pepper. Place the cedar plank on the grill and cover the grill. Grill for about 12 minutes and check for doneness. The salmon is done when it's uniformly pink in the center.
Using tongs or a large grill safe spatula (I used my pizza spatula) remove the cedar plank salmon and transfer to a flat surface to rest.
Using your heaviest cast iron skillet, heat the oil over med heat.
Add the shallots and garlic and saute for 1 minute until fragrant. Making sure NOT to burn the garlic. Remove from pan and place into a small bowl.
Without cleaning the pan, turn heat to high and add a bit more oil. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir and let them sit for another 2 minutes or so. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley. Add the shallots and garlic back into the pan and mix.
Top the fish with the blistered tomatoes, a few squeezed lemon wedges and torn basil and parsley and serve immediately.