Grilled Cedar Plank Salmon with Jalapeno Apricot Sauce, Broccoli Gratin and Salt Fingerling Potatoes

For the Broccoli:

1 1/2 quarts broccoli

1/2 cup milk

2 Tbs flour

1 tsp mustard

1 cup cheddar cheese

1/4 cup parmesan cheese

1 Tbs panko

1 Tbs bread crumbs

crushed red pepper

Boil or steam broccoli until tender.  Drain and add to a dutch oven.  Mix flour and milk in a sauce pan until thickened.  Pour over broccoli and sprinkle cheese over broccoli.  Sprinkle with crushed red pepper, bread crumbs and panko.  Broil, uncovered until the cheese is melted and slightly browned.

For the Potatoes:

Fingerling Potatoes

Salt

Butter

Boil potatoes in well salted water until tender.  Serve with melted butter.

For the Apricot Jalapeno Sauce:

oil

1-2 jalapeños thinly sliced

2-4 cloves garlic

1/2 cup white wine

3 Tbs coarse ground mustard

1 cup apricot preserves

Heat oil in a sauce pan, add jalapeños and cook until caramelized.  Add garlic and cook a few minutes and deglaze the pan with white wine before the garlic starts to brown.  Add apricot preserves and mustard and simmer until sauce thickens, about 20 minutes. 

For the Salmon:

Soak cedar plank in water for a few hours.  Place salmon on plank, sprinkle with salt and pepper and chopped fresh rosemary.  Coat with jalapeno apricot sauce.  Set up grill with with coals on one side.  Cook salmon over hot coals in order to get the most smoked flavor.  Move plank over to cool side if the plank starts to burn too much.