SEATTLE CEDAR PLANKED SALMON
WITH ASIAN HONEY MUSTARD

• 1 cup wild honey 

• ½ cup colemans dry mustard 

• 2 tablespoons finely grated peeled fresh ginger root 

• 4 tablespoons fresh lemon juice 

• 3 tablespoons soy sauce 

• 1 teaspoons minced garlic 

• 2.5 pound center-cut salmon fillet with skin 

• Greens from 1 bunch scallion 

• 1 Cedar Plank

In a small heavy saucepan simmer honey, mustard, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.  Glaze may be made 2 days ahead and chilled, covered. 

Bring Asian glaze to room temperature before proceeding. 

Preheat oven to 350° F. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank. 

In another small saucepan heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. 

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 35 minutes. Cut salmon crosswise into 6 pieces. On each of six plates arrange salmon and scallion greens.
 Drizzle salmon with warm sauce.