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.
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)
How to Make It
Soak plank in water for 25 minutes.
Preheat grill to medium-high heat.
Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
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.
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This is good. We have a Traeger pellet grill, so I didn't bother with the cedar plank, just used cedar pellets. Unfortunately, the market was out of quality mango, so I substituted some nice peaches instead. I only used half of the pepper as DD doesn't want it too hot. Still good. Family seemed to enjoy it. Very simple to prepare - nice for a work night dinner.
Very easy to prepare. It was not as flavorful as some other salmon recipes that have more of a glaze or sauce. The cedar plank infusion worked well with the fruit flavor. I didnt have peppers, but added 2teaspoons of haberano hot sauce to fruit mix to give it a little kick. Its a keeper for summer.
In one word, Outstanding! The cedar plank added such a nice flavor. I did not have a serrano pepper so used the jalapeño on hand. Also added cubed watermelon to the salsa. My son who refuses to eat any seafood tried it and ate an entire serving. This is a winner! Will serve again soon.
I had a frozen piece of wild salmon with skin so I couldn't plank my fish. I just grilled it up and used the salsa. I agree with the previous reviewer who thought it needed a bit more heat. I added another half of Serrano and didn't bother to remove the seeds of that one. In fact, I sliced across the pepper and put the pepper rings across the salsa to make it look a tad more dangerous. But this is a visually beautiful salsa and I think it would work well with any fish. I still have some leftovers of both fish and salsa so I think some tacos with both will be in order!
Meh. This isn't as good as other Salmon CL recipes we've made before, or for that matter other tropical/spicy salsas. The serrano wasn't enough heat to cut all the sweetness--we think this needs habanero. I loved trying out the cedar plank, hadn't done that before, and it made the grill super easy to clean. But I won't be using my other cedar plank to make this recipe again. Sorry CL, I still love you.