- 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
- calories 425
- caloriesfromfat 46 %
- fat 21.5 g
- satfat 4.2 g
- monofat 8.4 g
- polyfat 7.1 g
- protein 34.8 g
- carbohydrate 19.8 g
- fiber 2.2 g
- cholesterol 100 mg
- iron 1.1 mg
- sodium 298 mg
- calcium 55 mg
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