My boyfriend, the grillmaster, absolutely loves grilling our salmon on a cedar plank. Because I'm not a huge fan of cooked salmon's fishy taste, each time we make it I try to come up with new ways to "hide the fishy" while still not overpowering the meal. A 2lb bag of mini sweet peppers inspired me to make this. I served it with a fellow Food52 chef's recipe for fried brussels sprouts. *Note, this recipe is gluten-free. However, if you use soy sauce instead of the tamari/Bragg liquid aminos, it will no longer be gluten-free, but taste pretty much the same.

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