Serve on a bed of couscous, or substitute quinoa as a gluten-free grain.
1 (18-inch) cedar plank
1 poblano chile, seeded and halved
1 jalapeño pepper, seeded and halved
1 small red onion, cut into (1/2-inch-thick) slices
2 cups chopped seeded heirloom tomato
3 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 diced peeled avocado
1 lime, divided
4 (6-ounce) sustainable skinless salmon fillets
How to Make It
Soak plank in water for 25 minutes.
Preheat grill to medium-high heat.
Place poblano, jalapeño, and onion on grill rack coated with cooking spray; grill 10 minutes, turning occasionally. Remove from grill; cool. Coarsely chop poblano and onion; finely chop jalapeño. Combine peppers, onion, tomato, cilantro, 1/4 teaspoon salt, 1/4 teaspoon pepper, avocado, and juice from half of lime.
Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black 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. Cut remaining lime half into 4 wedges. Top each fillet with 1/2 cup tomato salsa. Serve with lime wedges.
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.
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