X out of 10

[You can see the recipe referenced in this post at FoodNetwork.com]

Thank you, Bobby Flay, for providing me with one of the most delicious recipes I have ever created. I could eat salmon prepared this way every night and never get sick of it. My only modification to the recipe was to use Sockeye rather than King salmon, mainly because the intense flavor of the Sockeye is further enhanced by the smoking process. If you decide to give this recipe a shot, know that you probably won’t need as much of the pesto as indicated in the recipe; of course, your tastes may vary, but I found that about 1/2 to 3/4 tbsp per fillet was plenty.

Some tips for preparing this dish: 1) don’t buy the commercial cedar cooking planks they sell at kitchen and hardware stores—instead, get a length of 1 x 8 construction-grade, untreated cedar and cut it to size (you can also experiment with ash, apple, alder, or maple in the same way); 2) soak your plank in the sink for at least twelve hours; 3) keep a spray bottle filled with water near your grill to extinguish any flame-ups that may occur.

X = 10: delicious, healthy, and it really impressed the ladyfriend when I served it for Valentine’s Day dinner.

Cedar Plank-Grilled Salmon with Cilantro Pesto recipe at FoodNetwork.com