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Cedar Plank-Grilled Salmon with Mango Kiwi Salsa

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 25 mins
Total time 40 mins
Yield Serves 4
The smoky Cedar Plank-Grilled Salmon stands up nicely to the spicy sweetness of the tropical Mango Kiwi Salsa. Prepare the Mango Kiwi Salsa before the Salmon so the flavors have time to meld.

Ingredients

  • 1 large cedar plank
  • 1 cup finely diced peeled ripe mango
  • 1/2 cup diced peeled kiwifruit
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lime juice
  • 1 serrano chile, finely chopped
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

Nutrition Information

  • calories 267
  • fat 7.5 g
  • satfat 1.2 g
  • monofat 2.5 g
  • polyfat 2.6 g
  • protein 34.7 g
  • carbohydrate 14.8 g
  • fiber 2.2 g
  • cholesterol 88 mg
  • iron 1.6 mg
  • sodium 356 mg
  • calcium 42 mg

How to Make It

  1. Soak plank in water for 25 minutes.

    How to Grill on a Wooden Plank
    How to Grill on a Wooden Plank
  2. Preheat grill to medium-high heat.

  3. Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

  4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon 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. Place each fillet on a plate; top each with 1/3 cup mango salsa.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.