1. For the Salmon: In a bowl mix ½ of the herbs, Bertolli Extra Virgin Olive Oil, and white balsamic vinegar. Marinate the salmon filet in the herb mixture 1-2 hours before grilling. While salmon is marinating, soak the cedar plank and wooden skewers in water. 2. For the Brussels Sprouts:Bring a pot of generously salted water to boil. Add the sprouts for 3 minutes. Remove from the boiling water, and submerge into a bowl of ice water to stop the cooking. Pat sprouts dry and thread onto skewers (about 6 per skewer). Take the prepped sprouts and spray them with Bertolli Extra Light Tasting Olive Oil, and then salt and pepper to taste. 3. Heat grill. Remove the cedar plank from water and pat dry. Spray cedar plank with Bertolli Extra Light Tasting Olive Oil Spray to prevent sticking. Wipe the fish with a clean paper towel to remove most of the marinade. This will keep the oil from burning and tasting like carbon. Place on cedar plank and then place on the hottest spot of the grill. You can find the hottest spot on the grill by looking for white grates (typically the center of the grill). The thicker the cut the longer it will take. When salmon is firm to the touch, remove from the grill and let rest. While the fish is resting place the prepped sprouts on the grill and cook 1-2 minutes or until desired char has been achieved. Place the Sprouts on a platter and finish with the reserved chopped herbs, cracked pepper, sea salt and a drizzle of Bertolli Extra Virgin Olive Oil.