Cedar Plank Pineapple Teriyaki Salmon with White Rice

2 Cedar Planks (Untreated)
2 Salmon Fillets (8 oz)
1/4 Fresh Pineapple
1 bottle of Teriyaki Sauce (Kamiko,my favourite)
1/2 lb of Fresh Asparagus.

Cut pineapple into chunks and mix together with teriyaki sauce

Marinate salmon fillets in teriyaki sauce for at least two hours. Soak cedar planks in water for at least one hour. Cook white rice in rice cooker for 14 mins. Preheat covered grill on high.

Remove the planks from the water and lightly season with olive oil (top side only).

Place salmon fillet on top of cedar plank.

Place plank directly on preheated grill and close cover. Cook until salmon is done (approx. 16 minutes depending on thickness and heat).

Please note: Planks will begin to smoke; this is the desired effect. Keep lid closed as much as possible to reduce smoke from escaping. Steam asparagus. Prepare bed of rice, add teriyaki salmon garnish with asparagus and watch for the big smile.