Cedar Plank-Grilled Salmon With Avocado-Orange Salsa Recipe

Name: Cedar Plank-Grilled Salmon With Avocado-Orange Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Immerse and soak the plank in water 1 hour; drain.
2
Prepare grill.
3
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.
4
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.
5
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.
6
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

393

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Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Cedar Plank-Grilled Salmon With Avocado-Orange Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cedar Plank-Grilled Salmon With Avocado-Orange Salsa

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