Cedar Planked Salmon with Jalapeño-Corn Salsa
Persons
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 1 Cedar Grilling Plank
- 2 Ears of Corn, silks and husks removed
- 2 Jalapeño Peppers
- 4 tsp. Extra Virgin Olive Oil
- 3 Tbsp. Red Onion, finely chopped
- 2 Tbsp. Fresh Cilantro Leaves, coarsely chopped
- 2 Tbsp. Fresh Lime Juice
- 3/4 tsp. Salt
- 1/4 tsp. Ground Chipotle Powder
- 1-1/2 Lb. Fresh Salmon Fillet
- 1 Tbsp. Fresh Lemon Juice
Instructions
- 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.
Calories
374
15%
Fat
20g
30%
Saturated
5g
25%
Carbs
12g
4%
Protein
30g
Fiber
1g
4%
Sodium
526mg
21%
Cholesterol
74mg
24%
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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