Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce.
1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
1/4 cup maple syrup
2 tablespoons Cointreau (orange-flavored liqueur)
1 teaspoon grated orange rind
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
6 (6-ounce) salmon fillets (about 1 inch thick)
1 cup orange sections (about 2 oranges)
3/4 cup diced peeled avocado (about 1)
1/4 cup fresh orange juice (about 1 orange)
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh chives
1 tablespoon fresh lime juice
How to Make It
Immerse and soak the plank in water 1 hour; drain.
Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.
Place plank on grill rack, and grill for 3 minutes or until lightly charred. Carefully turn plank over, and place fish on charred side of plank. Cover and grill for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.
Wine note: Salmon works with many white wines (and even some reds), but when the nutty, woodsy flavor of a charred cedar plank is factored in, I'd serve a California chardonnay. It, too, has nutty woodsy flavors, and a creamy, citrusy chardonnay will also mirror the creaminess of the avocado and the citrusiness of the orange. Try Geyser Peak Winery Chardonnay 2005 from Alexander Valley, California ($13). --Karen MacNeil
Awesome recipe. I only made enough salmon for two, but kept the salsa amount the same. It is easy, quick and super tasty. The longest part of the entire process is waiting for the plank to soak. Super flavorful and very light. We love it!
We have eaten salmon at least once a week for a decade, and this is definitely my favorite recipe so far. I wasn't able to use a cedar plank, but it was great just broiled. I subbed cilantro for the chives, and like another reviewer, I'm sure I used more red pepper than called for (didn't measure). I used clementines instead of oranges, and I left the sections whole - they were the perfect size and the taste was fantastic. The recipe is easy and fast, the baste is delicious, and the salsa is inspired - bright, rich, and sweet.
I bought really fresh salmon at our local fish market and it was the BEST!! The whole recipe was greate. The cedar plank method works so well on the grill because you can get the salmon just perfect, we like it pink in the middle. This was melt in your mouth and the baste added a nice but not overwhelming flavor. I cut up the orange sections and added a little more red pepper than called for. I made the whole recipe but used a 1# skinless piece of salmon for 2 of us. I can't imagine that the baste or the salsa would have been enough for 6 people. Company worthy!!
I wasn't sure how I would like this combination of ingredients, but this recipe is *awesome* !!
Made it exactly as written, served over brown rice with grilled spiced zucchini. I'll definitely make this one again
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