Grilled cedar-planked Salmon

1 untreated cedar plank (14x7x1 inch)
1/2 cup Sun-Dried Tomato Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. oil
1 salmon fillet (2 lb.), 1 inch thick

IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight.
HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.
GRILL 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

Baked Salmon with spinach and mushrooms

4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup Sun-Dried Tomato Dressing

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.