My hat goes off to Mr. Bobby Flay for this recipe; I made a few changes but he deserves most of the credit.  I wasn't sure how this one would come out but Meredith and I were more than impressed!

Biggest thing to watch here is temperature control when you cook on the plank.  Too hot and it'll burst into flames!  Try and keep it right at 400° F and it should work out just right.  The result will be almost a hot smoked fish.  The temperature of the grill will cook the salmon; at the same time, the plank will smoke the filets and give them a great cedar flavor. Keep a small bowl of water handy incase the plank catches fire; simply sprinkle a little water on the plank, turn the heat down, and continue cooking.

For The Salmon:
4 Salmon fillets (8 oz each)
1 or 2 Cedar planks
Salt and pepper
Olive oil to brush on salmon

Soak cedar planks for at least 2 hours prior to cooking.  Preheat grill to 400° F.  Season filets with salt, pepper, and brush with oil. Toast cedar plank for 2 minutes per side then place seasoned salmon filets on plank. Use medium, indirect heat to keep grill at 400° F.  Cook for 8-10 minutes.

Roasted Tomatillos:
8 medium tomatillos, husked
4 garlic cloves, peeled
1 small red onion, peeled and quartered
2 tablespoons olive oil
1 canned chipotle
1/4 cup cilantro leaves
2 teaspoons honey
Salt and freshly ground pepper

Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.

Chipotle Mashed Potatoes:
6 potatoes, peeled, quartered and boiled
4 tablespoons unsalted butter
3/4 cup heavy cream, warmed
1 tablespoons chipotle puree
4 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper

Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.