Soak a wood plank in water for several days in advance.
Light the grill. Place the salmon skin inside down on the plank and sprinkle it with salt and pepper. Place the wet wood plank on the grill. Grill the brussels sprouts next to the wood plank until they get a nice crust. Remove the salmon from the grill when it has reached a core temperature of around 120 oF (55oC).
Mix radish, turnips and apples in a bowl, and mix or shake vinegar, mustard, honey, salt and pepper together in a bottle or similar. Pour it over the salad. Cut the brussels sprouts in half and serve the wild salmon with salad, cranberries, and chopped nuts.