I was once again seduced by a salmon sale at Whole Foods… So I decided to pull out an old favorite recipe – this grilled salmon recipe. While we were making it, amazing smells permeated the kitchen. When John came inside from starting the grill (kept on the patio), he said it smelled amazing inside (and it did!). This recipe seemed perfect for a hot summer evening, and – as usual – we devoured it!
Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
From Cooking Light, Sept 2007
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) wild salmon fillets (about 1 inch thick) (or one 1.5 lb side of salmon, skin-on)
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
Immerse and soak the plank in water 1 hour; drain.
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.
Cover and grill for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.