Cedar Plank Pecan Crusted Salmon

In early Native American cooking, spices were exceedingly rare and likewise rarely used in the preparation of food. The primary method of infusing flavor into meats  and fishes was to grill or roast them on a plank of fragrant wood, thus allowing the natural oils and smoke of the wood to layer the meat or fish with its natural flavor and aroma. From this tradition we back our pecan-crusted salmon on a cedar plank, giving the light flavor of the fish an earthy spice and body. Finished with a cream dill sauce and served with sides of quinoa kale pilaf and vegetables.