Plank Grilled Salmon with Avocado Salsa
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2
Serving Size: pound
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Ingredients
- 1 1/2 pounds salmon filet, Copper River or any fresh
- 1/2 teaspoon pepper, fresh ground
- 1/4 cup chives, fresh chopped
- 1 tablespoon olive oil, extra virgin
- garlic clove, peeled
- cedar grilling plank
- Avocado Salsa
- 4 roma tomatoes, seeded and chopped (or 15 oz. canned diced tomatoes, drained)
- 1 avocado, peeled and diced (discard pit)
- 1/4 cup red onion, chopped fine
- 3 tablespoons cilantro, fresh, chopped coarsely
- 2 tablespoons extra virgin olive oil

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- 1 tablespoon fresh lime juice
- zest of one lime
 
 
Cooked over a hot cedar plank, the salmon acquires a smoky flavor and a slighty aromatic overtone
that enhances any piece of fish.
 
Directions
  • Prior to grilling, soak grilling plank in water for 2 hours. Plank must be totally submerged.
    Use a weight such as a rock or cans of food to keep it fully immersed in water. Prior to cooking,
    rub a clove of garlic over surface of plank on which fish is to be placed and then brush the same
    surface with a coating of olive oil.
  • Wash fish steaks with cold water.  Brush each side
    of each steak with a coating of olive oil.
  • Preheat grill to 350º F. on medium-high heat
    setting.
  • Place damp plank with fish on grill near or almost over heat source so plank can be
    evenly and well heated, but not so much that the wood ignites. Close grill hood. (As a
    precaution, keep a spray bottle of water near the grill to extinguish any flames from board burning.)
    Check periodically to make sure plank is only smoking and not burning.
  • Grill salmon for 20
    to 30 minutes depending on the intensity of the heat that directly cooks the fish. When salmon
    steaks flake easily into large chunks and internal temperature reaches 135º F, salmon should be
    finished cooking.
  • Use caution when removing planks and fish from grill, since planks may be
    very hot. Use grill mitts or turn off grill heat, use a spatula to remove salmon steaks, and allow

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plank to cool before removing.

Avocado Salsa Preparation

  • The measures provided will
    make enough for 4 servings so alter amounts if desired.
  • Cut avocado, tomato and onion into
    small chunks.
  • Chop cilantro into pieces and combine with avocado, tomato, onion and lime
    zest.
  • Whisk lime juice and oil. Then drizzle over salsa mixture.
  • Cover and let stand in
    refrigerator for at least one hour before serving.

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