Cedar Plank Salmon with Tomato Salsa

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Cedar Plank Salmon with Tomato Salsa
Photo: Hector Sanchez; Styling: Ginny Branch
Serve on a bed of couscous, or substitute quinoa as a gluten-free grain.
Serves 4


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1 (18-inch) cedar plank
1 poblano chile, seeded and halved
1 jalapeño pepper, seeded and halved
1 small red onion, cut into (1/2-inch-thick) slices
Cooking spray
2 cups chopped seeded heirloom tomato
3 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 diced peeled avocado
1 lime, divided
4 (6-ounce) sustainable skinless salmon fillets


Hands-on: 30 Minutes
Total: 40 Minutes

1. Soak plank in water for 25 minutes.

2. Preheat grill to medium-high heat.

3. Place poblano, jalapeño, and onion on grill rack coated with cooking spray; grill 10 minutes, turning occasionally. Remove from grill; cool. Coarsely chop poblano and onion; finely chop jalapeño. Combine peppers, onion, tomato, cilantro, 1/4 teaspoon salt, 1/4 teaspoon pepper, avocado, and juice from half of lime.

4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness. Cut remaining lime half into 4 wedges. Top each fillet with 1/2 cup tomato salsa. Serve with lime wedges.

Created date

June 2014

Nutritional Information

Calories 386
Fat 20.7 g
Satfat 4.2 g
Monofat 10.6 g
Polyfat 4.2 g
Protein 38 g
Carbohydrate 12 g
Fiber 6 g
Cholesterol 87 mg
Iron 1 mg
Sodium 330 mg
Calcium 48 mg