- 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
- Cooking spray
- 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
- calories 386
- fat 20.7 g
- satfat 4.2 g
- monofat 10.6 g
- polyfat 4.2 g
- protein 38 g
- carbohydrate 12 g
- fiber 6 g
- cholesterol 87 mg
- iron 1 mg
- sodium 330 mg
- calcium 48 mg
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.