Atlantic salmon fillets, approx. 5 to 6 oz each (150 to 175 g), skin removed
julienned or shredded carrots
freshly ground pepper, plus more to taste
Maple Grilling Planks, soaked according to package instructions
finely chopped fresh chives
Whisk together ½ cup (125 mL) barbecue sauce and maple syrup in a large shallow bowl or glass baking dish. Add salmon fillets and turn over to coat. Cover with plastic wrap and refrigerate for 30 min., or more.
Mix carrots, balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper, and set aside.
Preheat grill to medium-high. Set soaked planks on hot grill, lightly brush them with vegetable oil, and close the grill. When grill starts to smoke, remove salmon from marinade, season with salt and pepper to taste, and arrange fillets on planks. Brush some additional marinade over salmon, close the lid, and reduce heat to medium. Cook without peeking for 12 min.
Brush additional 2 tbsp (30 mL) barbecue sauce over salmon and cook for 5 to 10 min. longer, until opaque and just cooked through. Meanwhile, mix chives into carrot slaw. Place slaw on 8 plates or a platter and top with maple salmon fillets.