Cedar Roasted Salmon

To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.

In preparing the Portobella Relish first marinate portobellas in
balsamic, olive oil and fresh herbs for 10 minutes. Remove from
marinade and grill on both sides until done. Remove from grill and
cool. Cut portobellas in half and julienne, must be thin. Toss cut
portobellas, tomatoes, parsley and reserved liquids together and hold
for service.

To prepare the Honey Balsamic Glaze place vinegar and honey in
saucepan. Reduce by 1/2 until it has a glaze consistency. Season with
salt and pepper. Cool and reserve for service.

Cut eggplant in 3/8" discs and lay out flat on a sheet tray.
Sprinkle liberally with kosher salt and let rest for 10 minutes (this
draws the bitterness out of the eggplant). Rinse the eggplant under
cold water and place in a mixing bowl. Season with olive oil, parsley
and salt and pepper. Over a medium high grill, grill eggplant on one
side only, turning once to create nice grill marks. Remove from grill
and brush heavily with balsamic glaze. Must be glazed immediately and
heavily before the eggplant cools. Cool down and reserve for service.

To prepare the grilled vegetables cut zucchini on a 3/8" bias and
place in a mixing bowl. Cut peppers in half, remove the seeds and white
pith, then cut in quarters. Cut the quartered bell peppers in half
diagonally and place in mixing bowl. Season with olive oil, parsley and
salt and pepper. Grill on medium high grill, one side only, making nice
grill marks. Cool and reserve for service as well.

Arrange vegetables on cedar plank. Shingle eggplant and zucchini on
bottom and top with peppers. Season salmon with olive oil and salt and
pepper. Then place on cedar plank and bake to desired doneness. Once
cooked, top veggies with sundried tomato pesto, portobella relish and
honey balsamic glaze. Brush salmon with butter. Top veggies with
salmon. Place portobella relish on top of salmon. Place asparagus
behind the plank on the platter. Garnish with goat cheese and parsley.

Source: Cameron Mitchell Restaurants