1 whole side of Salmon, skin removed & cut into 6 oz. filets
2-3 Tbsp. Steak Rub
1 jar Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
1 bottle Craft Beer
2 Cedar Planks made for cooking
Optional: 2-3 Tbsp. Asiago cheese, shredded
Soak planks in 50/50 mixture of water and beer overnight, making sure planks are submerged. Preheat grill: while grill heats, rub down salmon filets with steak rub. Drain planks: place salmon on planks and place on grill, turning grill down to medium heat. Brush salmon with half of Smoky Fig & Roasted Garlic Spread. Cook with the grill cover closed for 15-20 minutes, or until the salmon is bright pink and flaky. When salmon is done, remove from grill and let planks cool prior to discarding. Plate salmon and top with remaining Smoky Fig & Roasted Garlic Spread and Asiago cheese if desired. Serve with rice and a nice arugula salad.