Cedar Plank Salmon with Dill Sauce

By carol gorman

Ingredients

• 1 untreated cedar plank (14x7x1 inch)
• 1/2 cup Philadelphia Dill Cream Cheese Product
• 1/4 cup sour cream
• 3 Tbsp. milk
• 1 Tbsp. lemon juice
• 1 Tbsp. finely chopped red onions
• 1/2 cup Kraft Zesty Italian Dressing
• 2 Tbsp. brown sugar
• 1 skin-on salmon fillet (2 lb./900 g), 1 inch thick

Preparation

Step 1

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight.

Meanwhile, mix next 5 ingredients until well blended. Refrigerate dill sauce until ready to use.

Mix dressing and sugar; pour half over fish in shallow dish. Turn to evenly coat fish. Refrigerate 30 min.

Heat barbecue to medium heat. Remove fish from marinade; discard marinade. Place fish, skin-side down, on plank; place on barbecue grate.

Grill 20 min. or until fish flakes easily with fork, brushing occasionally with remaining dressing mixture. Serve with dill sauce.