serves 2
Ingredients:

12 oz (approx) good quality skinless salmon filet 1 wood plank for BBQ (soak overnight or for a few hours in water) Rub: 1 oz of salt 1/2oz pepper ½ oz ancho chili powder 1 tablespoon of cumin powder Pinot Wine Glaze: 1 cup Pinot Noir 1 tablespoon tomato paste 1 tablespoon honey Salt and pepper to taste

Directions:

1. Mix the ingredients for the rub in a bowl.
Season the salmon filets with the rub on all sides and place in bowl and store in the refridgerator for about 1 hour.

2. Meanwhile prepare glaze. Simmer the wine on medium heat until reduced by half.
Thicken with tomato paste and honey.

3. Brush the salmon with the pinot glaze and place on the plank.
Roast the salmon on the BBQ using indirect heat for 10- 20 minutes or until medium well.

Serve with field green salad with tomatoes, mandarin oranges and red onion
In champagne vinaigrette, and Roasted potatoes with red onion, artichoke hears and parmesan cheese.