BBQ Salmon with Parsley Verde Canyon Ranch

Ingredients

• 1 cup chopped parsley leaves
• 2 garlic cloves
• 1 teaspoon chili flakes
• 1 lemon (for juicing and for zest)
• 1 tablespoon capers
• 1/4 cup sherry vinegar
• 1 cup olive oil
• 1 teaspoon Kosher salt
• 8-10 oz. center-cut salmon fillet, with the skin on
• 1 Cedar plank for grilling
• Kosher salt and black pepper
• In a blender place parsley, garlic, chili flakes, lemon zest, lemon juice, capers, sherry vinegar, and oil. Blend, then season with salt.
• Marinate Salmon with Parsley Verde at least 30 mins before you start grilling. Set aside a little bit of the marinade to brush after grilling.
• Preheat your grill to 500 degrees.
• Place previously marinated Salmon with the skin side down, in the middle of the plank and season with salt and black pepper.
• Test with a fork. The fish is done when the flesh flakes off easily. Set aside and serve at room temperature directly from the plank.