Cedar Planked Salmon with Lemon-Dill Butter and Grilled Rainbow Carrots

Soak cedar planks in water for AT LEAST 30 minutes, preferably one hour. You need to soak them so they don’t catch fire on the grill.

While the cedar is soaking, go ahead and take your butter out so it will get to room temperature so you can make the lemon dill compound butter.

Chop the carrots lengthwise into 1/4 inch thick pieces. Drizzle the carrots with olive oil, then add sea salt and pepper. Drizzle the maple syrup onto the carrots. Toss the carrots so they are coated evenly.

Next, take your butter and mix it with the juice of half a lemon and a large sprig of dill. Add approximately 2 teaspoons of lemon zest. Mix with a blender or chopper to disperse evenly. Add sea salt to taste.

Preheat the grill to medium, about 350ºF. Prepare coals or gas burners for indirect heat. Place the cedar planks on the indirect heat and close the lid. Let them sit until they begin to smoke, about 15–20 minutes.

Generously coat the salmon pieces with the lemon-dill butter. Add a lemon slice or two to the top. Add sea salt and pepper on both sides.

Add the salmon to the cedar planks (on indirect heat) and close the lid of the grill. After about 5 minutes, add the carrots to the direct heat side of the grill. Let the salmon grill until the internal temperature reaches 135ºF. The salmon will be done when the meat will flake easily with a fork; this should take about 20 minutes (give or take).

When the fish starts to look done, add your Texas toast pieces that have also been generously slathered with the compound butter. They will be done with they have grill marks on both sides.