Salmon:
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

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.

Roasted Tomatillo Sauce:
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


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. 


Chipotle Mashed Potatoes:
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


Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper. 

Recipe courtesy Bobby Flay