Cedar-planked Salmon with Crab and Citrus beurre blanc

Jo came to dinner last night as Dave is off deer hunting. I know she likes salmon so Jim and I cooked salmon on a cedar plank. It is served with a Citus beurre blanc. I did not particularly like the sauce, but Jim and Jo did. This recipe is from Sunset Magazine. I served it with flax rice from Costco and asparagus.
Ingredients:
4 pieces of salmon fillet 6-8 oz each and at least 2” wide
1T EVOO
2 T paprika-based BBQ rub (Penzeys 3000)
1T butter
8oz Dungeness crab
Directions:
1. Soak a 1/2 “cedar plank in warm water at least 1 hour.
2. Preheat the grille and place the board in the grille to warm.
3. Cook the salmon on medium heat for 15 minutes.
4. Melt the butter in a medium frying pan and add the crab to warm.
5. Top each piece of salmon with the crab and drizzle with the beurre blanc.
Citrus beurre blanc
Ingredients:
2 ½ T dry white wine
1 T each lemon, lime and orange juice
1 ½ T minced shallots
¼ C heavy cream
Salt
Pepper
4 T butter
Directions:
1. In a medium saucepan, whisk together the first 6 ingredients. Bring to a boil and reduce by half.
2. Reduce the heat to low and whisk in the butter, 1 T at a time.
3. Serve immediately