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.
Cedar Plank-Grilled Salmon with Mango Kiwi Salsa
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Total: 40 Minutes
- Calories: 267
- Fat: 7.5g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 2.6g
- Protein: 34.7g
- Carbohydrate: 14.8g
- Fiber: 2.2g
- Cholesterol: 88mg
- Iron: 1.6mg
- Sodium: 356mg
- Calcium: 42mg
- 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)
- 1. Soak plank in water for 25 minutes.
- 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.
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