Soak cedar plans and skewers in water for at least 30 minutes or up to 2 hours. Meanwhile in a shallow glass dish, combine vodka, brown sugar, 1 Tbsp. oil, mustard, salt and pepper. Add salmon and marinate for 30 minutes.
Cut tomatoes in half lengthwise and scoop out the pulp seeds. Holding 2 skewers about 3/4" apart, skewer 3 tomato halves open side facing up; repeat with remaining skewers and tomatoes. Brush both sides with remaining oil. Remove salmon from marinade, reserving marinade to baste, and skewer in the same was as the tomatoes.
In a medium bowl combine Ile de France Goat Cheese, parsley and scallions; mound onto tomatoes.
Heat grill to medium. Alternate salmon and tomato skewers on planks. Grill covered, basting salmon with marinade twice, for 15 minutes or until salmon flakes with a fork. Top with sliced Comté and grill 1-2 minutes minutes cheese is melted.