Sesame-Ginger Cedar Plank Salmon

for the Quick Pickles:
1 Add all ingredients to a mixing bow, toss to coat and let cool in refrigerator 15-30 minutes.
for the Sesame-Ginger Salmon:
1 Add sesame oil, rice wine vinegar, maple syrup, avocado oil, coconut aminos, ginger, garlic, scallion and jalapeño to a small bowl and stir to combine.
2 Wash and pat-dry salmon. Add to a zip-top bag set within a bowl. Pour in the marinade, evenly distribute over the fish, squeeze out all of the air in the bag and seal the top. Transfer to refrigerator and let chill one hour.
3 Meanwhile, soak a cedar plank in water (at least one hour).
4 Preheat grill to 350F using indirect heat. (Set one side of the grill on high heat and the other side to medium-low)
5 Lay the marinated salmon skin side down on the cedar plank (make sure none of the fish hangs off the edges). Place the cedar plank onto the medium-low side of the grill, close the lid and cook for approximately 12-15 minutes for medium-rare to medium centre. Try to keep the temperature inside the grill around 350F.
6 Remove the plank from the grill, garnish the fish with sesame seeds and scallion tops. Serve the Sesame-Ginger Salmon with Quick-Pickles and a fresh salad or side of choice.