Tyger Tyger Burning Bright

Serves 4 Active Time: 15 min Total Time: 2 hours 50 min Chill Time: 2 hours

Horseradish Creme Fraiche Sauce, (see recipe)
1 cedar plank, (General Merchandise)
1/4 can Wegmans Triple Fruits Spread
1/2 tsp Wegmans Cracked Pepper Blend
1/2 tsp prepared horseradish
1/2 bag (about 8) Food You Feel Good About Baby Red Potatoes, halved
1/2 lb sugar snap peas
4 salmon fillets or portions (6-8 oz each)

Soak cedar plank for about 1 hour.

1. Preheat grill on HIGH for 10 min.
2. Combine fruit spread, pepper blend, and horseradish in small bowl; set aside.
3. Bring large pan of salted water to boiling on HIGH heat. Add potatoes; simmer until almost tender, 4-5 min. Remove potatoes with slotted spoon and set aside. Add sugar snap peas to boiling water; simmer 1-2 min. Drain, set aside, and keep warm.
4. Arrange salmon on plank; brush with fruit mixture.
5. Place plank with salmon on grill; close lid. Reduce heat to MEDIUM-HIGH; cook salmon to 130 degrees internal temperature, 12-15 min. Check by inserting digital thermometer halfway into thickest part of salmon. Remove from grill and let stand at least 2 min before serving.
6. Grill potatoes 5-8 min while salmon rests. Serve salmon with potatoes, sugar snap peas and Horseradish Crème Fraîche Sauce.

Chef Tip: Keep spray bottle with water handy while grilling to control flare-ups.