This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!
Cedar Planked Salmon with Jalapeño-Corn Salsa
Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4
1 cedar grilling plank
2 ears of corn, silks and husks removed
2 jalapeño peppers
4 teaspoons extra virgin olive oil
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon ground chipotle powder
1½ pounds fresh salmon fillet
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein