Plank Salmon with a Chorizo Topping

two 7-ounce filets of wild salmon
cedar plank(s) , about four by seven inches if you use two pieces, or larger if you want to do both filets on one piece
Chorizo Topping
4 ounces chorizo sausage
1/4 cup seasoned breadcrumbs (made from brown bread)
1 small lemon
Bonefish Lemon Butter Sauce
1/4 cup dry white wine
1 tablespoon lemon juice
4 tablespoons heavy cream
4 tablespoons chilled unsalted butter
1/4 teaspoon salt
1 tablespoon sugar
Preparing Chorizo Topping:
1) Place chorizo sausage on a fire burning grill and cook to well done.
2) Place cooked sausage in refrigerator for 1-2 hours to cool
3) After sausage has cooled, pulse in a food blender.
4) Take ground sausage out of blender and pour into a stainless mixing bowl.
5) Mix in 1 cup of breadcrumbs.
6) Add the zest of 1 lemon and mix well.
Preparing Bonefish Lemon Butter Sauce:
1) Simmer white wine and lemon juice in a saucepan for 5 minutes.
2) Slowly add cream and cook until slightly thick.
3) Turn flame down very low and slowly add chilled butter to emulsify.
4) Stir in other ingredients and store in a warm place.
Preparing the Cedar Plank and Salmon for Grilling:
1) Soak non-treated cedar plank wood in water for a minimum of three hours.
2) Place wild Alaskan salmon (skin side down) on the saturated cedar plank.
3) Place approximately two ounces of the chorizo breadcrumb mixture on top of each filet, spreading it out and slightly pressing it into the salmon.
4) Place on grill and cover with a medal lid and cook for 15 minutes or until salmon is medium well.
5) The wood should be well saturated and thus not ignite. It will smoke and burn, but not catch flame.
6) Slide wood and salmon on to a plate and drizzle with the Lemon Butter sauce.
7) Yields 2 servings

Recipe courtesy Chef T Curci of The Bonefish Grill.