Cedar Planked Salmon with Grilled Corn & Arugula Salad paired with 2016 Ranch 32 Arroyo Seco Pinot Noir

Ingredients for the Salmon:

2 lbs. salmon fillets, skin on

1 to 2 cedar planks, soaked in water 30 minutes

1/2 cup sugar

2 tablespoons olive oil

2 tablespoons fresh thyme, minced

1 teaspoon smoked paprika

Ingredients for the Salad:

Coarse salt and freshly ground black pepper

6 to 8 ears sweet corn, husks removed

3 tablespoons olive oil

1 pound baby heirloom tomatoes, halved

1/2 bunch cilantro, chopped

4 cups arugula

2 limes - juiced

3 tablespoons red-wine vinegar

1/4 cup extra-virgin olive oil, plus more for drizzling

2 avocados, pitted, peeled, and sliced

Directions for the Salmon and Salad:

First, bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.

Next, preheat the grill. If using a gas grill, set to high then adjust to medium-high heat after 15 minutes. If cooking over charcoal, allow the charcoal to burn until they are covered with white ash. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side. Remove the corn from the grill.

If using a gas grill, turn the heat down to medium. Place the salmon skin-side down on the cedar planks. Combine the sugar, olive oil, thyme, and smoked paprika in a bowl and brush over the salmon. Arrange the cedar planks with the salmon on the grilling grate with gaps between for air to flow. Cook, with the grill covered, until mostly cooked through but still slightly pink in the middle, about 20-30 minutes. The internal temperature should read 135˚F.

While salmon is cooking, let corn cool slightly and cut the kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine. Transfer the salmon and corn mixture to separate serving platters. Arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.