This recipe is one of the menu items on the new lunch menu. We have gotten some great compliments about the dish because of the seasonality of the ingredients but also the nice little zing the relish provides for the salmon. Try the relish on turkey or chicken.

Cedar Planked Salmon with Spiced Cranberry Relish

Serves 4 people

1 untreated 6 x 12-inch cedar plank

Relish
1 cup cranberry juice
¾ cup dried cranberries
¼ cup finely chopped onion
1 tsp orange peel
¼ cup raspberry vinegar
½ tsp five-spice powder

Marinade
2 Tbsp soy sauce
2 Tbsp orange juice
1 tsp honey
1 ½ lbs salmon filet, 3⁄4 to 1 1⁄4-inch thick, cut into 4 each 5oz pieces

Soak cedar plank or shingle in water 1 to 2 hours.

Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 6 to 8 minutes or until onion is tender and mixture thickens. Cool.

Meanwhile, combine soy sauce, orange juice and honey in shallow dish; add salmon, skin side up. Cover; refrigerate 30 minutes.

Heat grill for medium-high indirect heat. Place salmon skin side down on plank; place on grill. Grill for 15 to 20 minutes or until flesh is opaque and flakes easily with fork.

Place salmon on serving platter and cut into 4 pieces. Serve with relish.