Susie Bulloch, creator of the blog Hey Grill Hey, shares one of her favorite healthy seafood dishes. For more great recipes from Susie, go here.
Cedar Plank Salmon with Mango Salsa
Simple grilled salmon is elevated with a sweet and spicy rub and the subtle flavor from a cedar plank. Topped with a fresh and bright mango salsa, this salmon is perfect for a warm summer night.
Serves: 4-5 people
Prep Time: 5 minutes, plus 8 hours (or overnight) to marinade
Cook Time: 25-30 minutes
Ingredients:
1 medium salmon filet, skin on (14-16 oz)
Cedar plank
Extra limes, for garnish
For the Rub:
2 Tablespoons maple syrup
2 teaspoons coarse ground black pepper
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon granulated garlic
½ teaspoon paprika
zest of 1 lime (reserve the lime for later use)
For the Salsa:
1 red bell pepper
1 teaspoon canola oil
1 large, ripe mango, skinned, pitted, and diced
¼ cup fresh cilantro leaves, roughly chopped
juice of 1 lime
Place the salmon skin side down on a large piece of plastic wrap. Combine all of the ingredients for the rub in a small bowl and press onto the top of the salmon. Wrap tightly with the plastic wrap and refrigerate for at least 8 hours, or overnight.
2 hours before grilling, place your cedar plank in a sink full of warm water. This will assist in adding flavor from the plank to the salmon without the wood burning on your grill.
When ready to cook, start your grill and preheat to medium high (about 375 degrees). While your grill preheats, prepare your salmon. Remove the saran wrap and discard, place the salmon skin side down on the cedar plank. Drizzle the bell pepper with olive oil.
Place the cedar plank with the salmon on the grill grate and cook for 20-25 minutes. While the salmon is cooking, prepare your salsa.
Place the bell pepper directly on the grate closest to your flame. The bell pepper will cook for 5-6 minutes, turning it every 2 minutes, until the exterior skin is blistered. Remove the bell pepper from the grill and put it in a zip top plastic bag. Seal most of the top of the bag and let the pepper 'steam' in the bag for 2-3 minutes. Remove the pepper from the bag and peel off the skin, take out the core, seeds, and stem and dice the roasted bell pepper. In a small bowl combine the mango, bell pepper, cilantro, and lime juice. Set aside until the salmon is finished.
The salmon is done on the grill when it flakes easily with a fork and is opaque throughout. Transfer the cedar planked salmon to a large serving dish and spoon the mango salsa directly on top. Serve with additional limes as garnish.
