This recipe is designed to serve 4 people. Remember to soak the cedar planks for 6 hours before use. Enjoy!

Crab, Avocado, & Roasted Corn Salsa
2   ears fresh corn
.25  cup red onions
.25 cup olive oil
1.5 tsp. chopped cilantro
1.5 tsp. fresh-squeezed lemon juice
1.5 tsp. fresh-squeezed lime juice
2   tsp. kosher salt
.25  tsp. fresh ground pepper
2   8-ounce avocados
.5  ounce small jalapeño
1   ounce fresh Dungeness crabmeat

Place corn, with husk still on, on a charcoal or gas grill. Cook on grill, turning every 3∏ minutes, for 12 minutes. Place in a plastic bag and tie a knot in the end to trap steam and finish cooking the corn. Dice red onions 1/4"x1/4" and place in a stainless steel bowl. Add olive oil, cilantro, lemon juice, lime juice, salt, and pepper. Open corn and shuck.  Shave kernels with a knife; remove all kernels and place in the onion mix. Cut both avocados in half and remove seeds. Remove pulp, cut into 3/4" pieces, and place into bowl. Gently mix with a spoon.  Place jalapeño on grill. Char outside, rinse char off, remove seeds and stem, and dice 1/8"x1/8". Fold into the avocado mix.  Add all crabmeat to mixture, folding gently. Reserve in a glass bowl for service.

Caramelized Lemons
2 lemons
4 tsp. sugar

Cut each lemon in half and dip each cut side in sugar. Place the lemon halves sugar-side down on a sauté pan on medium heat until golden brown, approximately one minute or less.

Cedar Plank Salmon
4   5”x6” cedar planks
4   7-ounce skinless salmon fillets
2   tsp. kosher salt
1/8 tsp. fresh ground black pepper
3   tsp. olive oil
1   Tbsp. fresh-squeezed lemon juice

Soak cedar plank in water for 6 hours before use. Remove cedar planks from water.  Place one salmon fillet on each plank. Season each fillet with salt, pepper, and olive oil. Place on a grill on medium flame.  Place a bowl on top to cover salmon.  Cook for 8 to 10 minutes, until medium rare. Temperature should be 120°F with a thermometer. Remove from grill, plank and all.

For service, place salmon on serving platter or plate. Spoon crab avocado salsa on top of salmon and garnish with caramelized lemon. I recommend serving with mashed potatoes.