Immerse plank in warm water at least 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat.
Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
In medium bowl, toss onion, cilantro, lime juice, 1/2 teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 teaspoon salt. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Cedar Planked Salmon with Jalapeño-Corn Salsa
Amount Per Serving:
% Daily Value*
Saturated Fat 5g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cedar Planked Salmon with Jalapeño-Corn Salsa will send your taste buds on a journey of flavors and you’ll definitely be wanting more! Switch up your seafood with this Dill Seared Tuna recipe.
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