At least 1 hour before grilling, soak cedar plank in enough water to cover, weighting it to keep submerged. Thaw salmon, if frozen. Rinse salmon with cold water; pat dry with paper towels.

Remove cedar plank from water. Place salmon fillet on the plank, skin side down. Brush oil atop the salmon. Sprinkle with parsley, sage, salt, and pepper. If desired, garnish salmon with additional fresh sage.

Prepare grill for indirect grilling. Test for medium heat above center of grill (not over coals). Place salmon on plank in center of the grill rack. Cover and grill for 18 to 22 minutes or until fish flakes easily when tested with a fork.

Serve with Blackberry Sauce and/or Cucumber Dill Sauce. Makes 8 servings.

In a small saucepan, combine 1 cup fresh or frozen blackberries or raspberries; 2 tablespoons cranberry juice, apple juice, or water; 1 tablespoon sugar; and 1 teaspoon Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until desired consistency, stirring occasionally. If desired, strain out seeds. Serve warm or cooled. Makes 1/2 cup.

In a small bowl, combine 1 cup finely chopped cucumber, 1/4 cup plain lowfat yogurt, 2 tablespoons light mayonnaise or salad dressing, and 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill. Makes about 1 cup.