PLANKED SALMON WITH CUCUMBER-DILL SAUCE When the first explorers and fur traders arrived in the Pacific Northwest, they found that the Native Americans nailed butterflied salmon to planks and set the planks vertically around a center fire to smoke the fish. You'll capture much of that wonderful smoky flavor in this recipe. 1 1 1/2-pound fresh or frozen salmon fillet, 1 inch thick 1 tablespoon brown sugar 1 teaspoon salt 1/4 teaspoon pepper Cedar grill plank Cucumber-Dill Sauce (recipe follows)

Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Place salmon skin side down, in a shallow dish. For rub, stir together brown sugar, salt, and pepper in a small bowl. Sprinkle rub evenly over salmon (not on skin side); rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours.

Wet both sides of a cedar grill plank under running water; set aside.

For a charcoal grill, arrange medium-hot coals in a circle with a space in the center. Place salmon, skin side down, on grill plank. Place plank in center of grill rack. Cover and grill for 18 to 22 minutes or until fish flakes easily when tested with a fork.

For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place plank with salmon in center of grill rack; cover and grill as above.

To serve, cut salmon into four to six pieces. Slide a spatula between the fish and skin to release pieces from plank. Serve with Cucumber-Dill Sauce.

Makes 4 to 6 servings.

CUCUMBER-DILL SAUCE: Combine 1/3 cup finely chopped cucumber, 3 tablespoons plain yogurt, 2 tablespoons mayonnaise or salad dressing, 2 teaspoons snipped fresh dillweed, and 2 teaspoons prepared horseradish. Cover and chill until serving time or up to 4 hours. Makes 2/3 cup.

1 Serving - Calories: 357, Fat: 21g (Saturated: 4g), Cholesterol: 109mg, Sodium: 715mg, Carbohydrate: 3g, Protein: 37g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]