Serve on a bed of couscous, or substitute quinoa as a gluten-free grain.

Recipe by Cooking Light August 2014


Credit: Hector Sanchez; Styling: Ginny Branch

Recipe Summary test

30 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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Nutrition Facts

386 calories; fat 20.7g; saturated fat 4.2g; mono fat 10.6g; poly fat 4.2g; protein 38g; carbohydrates 12g; fiber 6g; cholesterol 87mg; iron 1mg; sodium 330mg; calcium 48mg.