Soak 2 pieces of Cedar Plank in
White Wine (2 cups)
for 2-4 hours.
Preheat your gas grill to medium heat, around 350 degrees F (175 degrees C). If using an oven, preheat oven to 375 degrees F (190 degrees C).
Skinless Salmon Fillets (2)
on each cedar plank. Brush salmon with
Olive Oil (2 Tbsp)
. Season generously with
Kosher Salt and Freshly Ground Black Pepper (to taste)
Dried Dill Weed (1/2 tsp)
evenly on the fillets.
Place the cedar plank on the grill and cover. Grill for about 12-15 minutes and check for doneness.
Using tongs and oven mitts, remove the cedar plank salmon and transfer to a flat surface to rest.
To make the Peach Pico De Gallo: Chop
Roma Tomatoes (2 1/4 cups)
Peaches (4 1/2 cups)
Jalapeño Pepper (1)
White Onions (1 cup)
Garlic (1 clove)
Fresh Cilantro (1/2 cup)
Combine in a large mixing bowl, season with
Salt and Pepper (to taste)
over and mix well.
Top the salmon with Peach Pico De Gallo. Serve and enjoy!