Cedar Plank Salmon with Citrus Vinaigrette

Soak the cedar plank in water for at least 1 hour or longer. Weigh it down if necessary, so the plank is completely submerged.

Rinse the salmon under cold running water and pat dry with paper towels. Drizzle the salmon with lime juice and season to taste with salt, pepper and fennel seeds.

Place quartered potatoes into a saucepan; cover potatoes with cold, salted water. Cover with a lid and bring water to a boil. Reduce heat; simmer for about 20 minutes, or until fork tender.

Drain potatoes. Add milk or cream and butter. Mash potatoes with a wire masher, or electric mixer until smooth and creamy. Season with salt, pepper and a pinch of nutmeg. Keep warm.

Prepare grill for direct grilling. Remove plank from the water and pat dry. Brush a little oil and salt all over the plank. Place plank on the grill, cover for 4 to 5 minutes until the plank starts to smoke. Place the salmon on the plank, cover and cook for 15 to 25 minutes, or until cooked to preferred doneness. Grilling time will vary, depending on the thickness of the salmon.

Peel the grapefruit and reserve 4 segments to garnish the salmon. Squeeze 3 tablespoons of juice from the grapefruit and combine with 4 to 5 tablespoons olive oil. Season with salt and pepper.