Picante Blackberry Cedar Salmon with Cilantro Lime

Ingredients

• 2 salmon fillets, skin on
• 1 cedar plank (or fencing wood)
• 1/2 c. blackberry preserves
• 1 c. orange juice
• 3 tb. brown sugar
• 1 tb. Sriracha
• garlic powder
• salt & pepper to taste
• 1/2 lime, juiced
• 1/4 c. cilantro, chopped
• 1/2 c. mayonnaise
• garlic powder

Directions

Soak cedar plank in water for 1 hour or more. Prepare charcoal for a medium heat. Mix preserves, oj, brown sugar, and Sriracha in saucepan. Bring to a boil, stirring constantly until sauce thickens. Set salmon skin down on the plank and coat with a generous amount of garlic powder, salt, and pepper. Place plank on the hot grill, then coat the salmon with the blackberry glaze. Reapply every 5 minutes until fat rises from the salmon and the meat is flaky.

Mix the last three ingredients to make an aioli and serve with a dollop on each fillet.
Great with coconut risotto.