Cedar Plank-Grilled Salmon with Cilantro Pesto - outside gas grill

This recipe is for external gas or charcoal platesgrilling.For cedar boards: I use untreated 1-by-8 building Grade Cedar to cut into the length of the salmon you want to cook.I'm in 10-Inch length of 2 (8 -)Ounces of fish fillet) soaking board: PreSoak the cedar board for at least 1 hour, preferably longer or overnight.Press down the board with heavy pots or stones and completely immerse the wood in the water.Lightly apply salmon with olive oil and season with salt and pepper.Place salmon on a cedar boardside down.Turn on your gas grill for heating.Place the board (full of salmon) on the grill and cover it.Your Grill will now become an oven/smoker.Depending on the size of the salmon, the time required for cooking will vary.Be careful when you lift the lid of the grill, because the burning board produces a lot of smoke.Try to keep the lid off so as not to reduce the temperature inside the grill.After the salmon is cooked, remove the fish from the board and place the wood in a bucket of cold water.Serve immediately with coriander and garlic sauce.The coriander is first added with 4 ingredients in a blender or small food processor, and then completely thick soup.Taste with lime juice, jalapeno, salt and pepper.This recipe is provided by a chef, restaurant or culinary professional.It has not been tested for home use.