Salmon Steak Roasted on a Cedar Plank with Roasted Tomatillo Sauce and Chipotle Mashed Potatoes

Ingredients

• 1  chipotle canned
• 1 tablespoons chipotle puree 
• 0.3 cup cilantro leaves 
• 4  garlic cloves peeled
• 0.8 cup heavy cream warmed
• 2 teaspoons honey 
• 2 tablespoons olive oil 
• 6  potatoes boiled peeled quartered
• 1 small onion red peeled quartered
• 4 cloves roasted garlic smashed
• 32 ounces salmon fillet 
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 8 medium tomatillos husked
• 4 tablespoons butter unsalted
• 4 servings vegetable oil for brushing shingles
• 12  untreated cedar shingles soaked in water for 2 hours

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• grill
• aluminum foil

Directions

1. Salmon:Preheat a grill to high.
2. Remove shingles from water and brush with vegetable oil on both sides.
3. Place on the grill and allow to heat through, about 10 minutes.
4. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly.
5. Place a salmon fillet on each shingle and cover sheet pan with foil.
6. Place in oven and cook until just done, about 5 to 8 minutes.
7. Roasted Tomatillo Sauce:Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft.
8. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
9. Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.