Cedar Planked Salmon with Mixed Berry Compote

Ingredients

• 6, skin on, salmon filets
• 1 cup water
• 6 ounces each blueberries and raspberries
• 1 (1-inch) piece ginger, peeled and sliced into coins
• juice from 1/2 a lemon
• 1/4 cup brown sugar
• 1 tablespoon extra virgin olive oil
• lemon pepper

Directions

1. Soak a Cedar plank in fruit flavoured beer for 8 hrs
2. In a small saucepot over medium-high heat, combine the berries, ginger, water, and the juice of half a lemon. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes.
3. Remove from heat and strain into a bowl, using the back of a spoon to push the pulp through.
4. Return the mixture back to the sauce pot and add 1/4 cup of sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
5. Drizzle the salmon filets with extra virgin olive oil and then sprinkle liberally with lemon pepper. Rub it in, and then pour half of the compote over all - saving the other half for later.
6. Place the filets onto a plank on a grill heated to 350 and let cook with the lid down for 10 minutes. Remove from the heat and serve with more sauce spooned over all.