Ingredients

• 4 (3 by 8-inch) untreated cedar shingles soaked in water for 2 hours
• Vegetable oil, for brushing shingles
• 4 salmon fillets (8 ounces each)
• Salt and pepper
• 8 medium tomatillos, husked
• 4 garlic cloves, peeled
• 1 small red onion, peeled and quartered
• 2 tablespoons olive oil
• 1 canned chipotle
• 1/4 cup cilantro leaves
• 2 teaspoons honey
• Salt and freshly ground pepper
• 6 potatoes, peeled, quartered and boiled
• 4 tablespoons unsalted butter
• 3/4 cup heavy cream, warmed
• 1 tablespoons chipotle puree
• 4 cloves roasted garlic, smashed to a paste
• Salt and freshly ground pepper

Instructions

1. Salmon: Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.
2. Roasted Tomatillo Sauce: Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
3. Chipotle Mashed Potatoes: Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.