Photo: Hector Sanchez; Styling: Ginny Branch
Hands-on Time
30 Mins
Total Time
40 Mins
Serves 4

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

How to Make It

Step 1

Soak plank in water for 25 minutes.

Step 2

Preheat grill to medium-high heat.

Step 3

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.

Step 4

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

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

You May Like

Ratings & Reviews