2) When the oil is hot, add the jalapenos and saute until caramelized. Add the garlic and before it begins to brown, deglaze with white wine. Next add the mustard and apricot preserves and bring to a simmer. Simmer over a low heat for 20 minutes and then completely cool.
3) Place the parchment paper on the planks, add the salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply the cooled apricot mixture.
4) Place the cedar plank on a gas burner. When the plank has begun to smoke, place it into the preheated oven. Cook the salmon until medium-rare; remove from the oven and leave to sit for 2 to 3 minutes before serving. Garnish with lemon zest.