Spicy Alder-Planked Wild Salmon with Avocado Mayo Here in beautiful British Columbia, it’s wild salmon season and one of the best ways to cook it is on a plank. I like alder because it’s the wood that’s been used for millennia by First Nations peoples, and it adds a super delish smoky flavour, but if you can’t find alder planks, good old cedar will do just fine. Serves 4 to 6 1 alder or cedar cooking plank, soaked overnight or at least 2 hours A spray bottle filled with water (in case of flare-ups) 1 whole, boned fillet of wild Pacific salmon, about 3 lb  | 1.5 kg, skin on
For the rub: 1 tsp | 5 mL ground coriander 1 tsp | 5 mL ground cumin 1 Tbsp | 15 mL Hungarian paprika ½ tsp | 3 mL ground turmeric ½ tsp | 3 mL granulated garlic ½ tsp | 3 mL granulated onion 1 Tbsp | 15 mL Kosher salt pinch of cayenne pepper Vegetable oil like canola or corn oil For the mayo: 1 ripe avocado 1/2 cup | 125 mL mayonnaise (I like Hellman’s) 1 tsp ground Ancho chile or your favorite chili powder blend pinch of cayenne 1 Tbsp | 15 mL fresh lemon or lime juice Kosher salt to taste Leaf lettuce, fresh cilantro sprgs and lemon wedges for garnish Cut the avocado in half, remove the seed and peel, and coarsely chop the flesh. Make the mayo by combining the avocado, mayo, chile powder, cayenne and citrus juice and blending them in a food processor until creamy smooth, adding salt to your taste. Transfer to a serving bowl and refrigerate.             Combine the rub ingredients. Season the skinless side of the salmon with a light coating of the rub. Let the salmon sit for 10–15 minutes at room temperature, until the rub is moistened.             While the salmon is sitting, preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4–5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Place the salmon, skin-side-down, on the plank.             Cover the grill and cook the salmon for 8 - 12 minutes, or until the thickest part of the fish has a maximum internal temperature of 135°F | 57°C, lower if you like your salmon medium rare. Check it periodically to make sure the plank doesn’t catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards.             When the salmon is done transfer it, plank and all, to a heatproof platter that you’ve artfully covered with lettuce leaves to make a kind of bed for the salmon and the plank. Garnish the salmon with lemon wedges and cilantro sprigs and bring it to the table for your guests to enjoy. I like to serve this dish with Coriander Buttered Corn and Grilled Curried Zucchini planks. (See recipes below.) Coriander Buttered Corn on the Cob This delicious compound butter is great on grilled corn but also excellent as a finishing touch to grilled fish or meat, or frozen and stuffed into a burger. Double or even quadruple the recipe, place the leftover butter on a sheet of wax paper or clear food wrap and roll it into a 2-inch wide log. Store the log in your freezer and cut off pats of butter when you need them. Makes enough butter for at least four cobs of corn 4 to 6 cobs of fresh corn on the cob, husks removed
For the butter: 1/2 cup | 125 mL butter ¼ cup | 60 mL coarsely chopped fresh cilantro ½ tsp | 3 mL ground coriander pinch of cayenne 1 tsp | 5 mL lemon zest (finely grated lemon peel) pinch Kosher salt Combine the butter, cilantro, coriander, cayenne, lemon zest and salt in a blender and process until smooth. Transfer to a small bowl, cover and refrigerate until ready to use. Prepare your grill for direct high heat cooking. Place the naked corn cobs on the cooking grate, cover, and cook, turning regularly, until the corn is bright yellow and has mouth-watering char marks.