Cedar Plank-Grilled Salmon with Avocado-Orange Salsa Cooking

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

Preparation

• Immerse and soak the plank in water 1 hour; drain.
• Prepare grill.
• 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.
• 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.
• 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.

I love It

In the last couple weeks I’ve been on a huge Salmon kick. Specifically Wild Caught Salmon. I first saw a recipe on Joanne’s blog for Sweet Chipotle Glazed Salmon, I couldn’t wait to make it. Unfortunately, do to bad planning, the can of chipotles in adobo I thought I had in my lazy suzan was not there. So I improvised. Have you guys had Red Pepper Jelly? I wrote about it a couple weeks ago, but its pretty much the best thing in the world. So I made Red Pepper Jelly glazed Salmon and it was delicious. I served this along side sweetened quinoa with golden raisins and a tablespoon or two of the Jelly and spicy Kale Chips.

Ingredients:
1/2 cup of Red Pepper Jelly
2 tablespoons red wine vinegar
1/2 tsp ground cumin
2 (6-7 oz) wild Atlantic salmon fillets
Instructions:
Preheat oven to 450. Mix jam, vinegar, and cumin in the bowl. Season glaze to taste with salt. Coat a small rimmed baking sheet with nonstick spray. Arrange salmon and sprinkle it with salt and pepper. Spread glaze over each fillet and cook for about 10 minutes.
I mean how quick and easy is that? Then the next night I made a recipe inspired by Cara’s site for Mango Habernero Salmon. Only I made Mango Jalapeno Salsa. And it was insanely spicy. But I loved it!