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Cedar Plank Sockeye Salmon with Citrus Glaze

Serves 4 1 1/2 pounds wild Alaska sockeye filet 4 tablespoons extra virgin olive oil sea salt and freshly ground pepper 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup white wine vinegar 1/2 teaspoon tamari or soy sauce 1 tablespoon maple syrup 1 teaspoon packed brown sugar 3 tablespoons orange marmalade 1 teaspoon minced fresh ginger 1 teaspoon minced garlic pinch white pepper You will need 1 untreated cedar plank, big enough to hold 4 portions of fish without them touching. In sink or large roasting pan, soak cedar plank in water at least 30 minutes. In a small saucepan combine orange juice, lemon juice, white wine vinegar, tamari (or soy), maple syrup, brown sugar, marmalade, ginger, garlic, and white pepper. Bring to a boil, reduce heat and continue cooking at a low boil until mixture has thickened to a syrupy consistency and reduced to approx. 1/2 to 2/3 cup. Remove from heat and set aside. If necessary, remove pin bones from salmon. Cut fillet into 4 equal portions. You do not need to remove the skin; the fish will lift easily from the skin once it's cooked. Brush salmon portions with 1 tablespoon olive oil, and sprinkle with salt and pepper. Pre-heat grill (or light the coals) to a medium flame. Remove cedar plank from water and place fish portions onto board, skin side down. Add remaining 3 tablespoons olive oil to citrus glaze and stir to combine. Brush each piece of fish generously with the glaze and place on grill. Close lid and cook fish for 10 to 15 minutes, checking periodically. The salmon is done or very-near done when you see the first little spots of white liquid oozing from the flesh of the fish. Recipe from Food-G