4 - 6 ounce salmon filets, skinned and deboned

2 teaspoons sea salt

1 teaspoon black pepper, fresh cracked

4 rosemary sprigs, 3” long, fresh

1 tablespoon olive oil

¼ cup jalapeno, seeded, finely diced

1 tablespoon garlic, minced

1 cup apricot preserves

½ cup white wine

3 tablespoons mustard, whole grain

4 pieces parchment paper, 4” x 4”

4 pieces cedar plank, food service quality

1 lemon, for zest

Place cedar planks in a sink or container, cover with warm water, weigh down, and allow soaking for 30 minutes.

In a small sauté pan, over medium heat, add oil; when hot add jalapenos and sauté until lightly caramelized. Add garlic, cook for one minute and before it begins to brown, deglaze with white wine. Allow to reduce for 2 minutes. Stir in mustard and apricot preserves, reduce heat to low and simmer for 20 minutes. Cool to room temperature.

Preheat oven to 400 degrees.

Place parchment paper on planks, add salmon, season all sides with salt and freshly cracked pepper, place rosemary sprig on filet, and liberally apply cooled apricot mixture.

Place cedar plank directly on gas burner or gas grill and begin to set wood on fire. When plank has begun to smoke and is lightly charred, place in oven on baking sheet.

Cook salmon until medium rare (5-6 minutes), remove from oven and allow to rest for 2 to 3 minutes before serving. Garnish with lemon zest.

Prep time: 35 minutes

Cook time: 30 minutes

Inactive time: 30 minutes