Salmon is the common name for several species and sub-species of fish, including trout. It is not fishy tasting like some aquatic animals can be, but rather hearty and meaty when cooked correctly. It has been known as “the chicken of the sea” by many for its non-fishy flavouring.
Preheat grill to medium-high heat.
Rub salmon all over with Napoleon® Country Herb Spice, gently pressing the spices into the meat. Place the salmon, evenly spaced, on the plank.
In a large bowl combine red onion, green onion, dill, garlic, Napoleon® Fire Roasted Garlic Sauce and Napoleon® Country Herb Spice. Mix well and divide topping evenly onto the salmon fillets, gently pressing topping into the fillets to adhere.
Using a sharp knife, slice the scallops into 4 round slices. Season scallops with coarsely ground black pepper to taste. Arrange 6-8 scallop slices evenly onto each salmon on top of the red onion crust.
Carefully place the plank on the grill and close the lid.
Plank grill for 12-15 minutes, or until salmon is just cooked through and the scallops are golden.
Remove plank from grill and serve immediately with wedges of lemon and extra Napoleon® Fire Roasted Garlic Sauce on the side.