West coast people relied on salmon for food and cedar trees for shelter, while the Anishinabe of the east marked the arrival of spring with a ceremony under the largest of maple trees.
Continue to whip until butter is well combined. Dollop onto plastic wrap. Roll into cylinder and twist ends of wrap. Refrigerate.
Preheat barbecue to medium to medium-high and have a mister or pitcher of water standing by (in addition to a pail of water). Put planks right on barbecue. Put fillets on planks. Close lid of barbecue. After 10 minutes, raise lid to see how fish is doing. Planks should be smoking and may even be burning. If they are, douse flames with a little water. It is okay for boards to burn a little. Close lid and check frequently for about 5 to 10 minutes more until done.
Season with salt and pepper, and serve topped with a thin slice of maple butter. Do not save board to reuse.
Serves 5.
Pure maple syrup 1/4 cup 60 mL
Chopped fresh thyme 1 tbsp. 15 mL
Fresh lemon juice 1 tbsp. 15 mL
Salt, to taste
Pepper, to taste
Untreated, rough cedar planks 2 2 1 ft (30 cm) long
Arctic char fillets (8 oz, 250 g, each) 5 5
Salt, to taste Pepper, to taste