Recipe from aboutseafood.com
1 cedar plank (6-by-14 inches)
1/3 cup orange marmalade or apricot preserves
1 teaspoon Dijon mustard
12 fresh mint leaves, cut into thin strips
5 (6-ounce) skinless salmon fillets or 1 large salmon fillet (about 2 pounds)
1/2 teaspoon kosher salt
Freshly ground pepper
1/4 cup sliced almonds, optional
the cedar plank in water for at least two hours and drain. Set the
grill for indirect cooking and heat to medium-high. Place the cedar
plank in the center of the hot grate and heat for 10 minutes.
the plank is heating, use a zester or the small holes on a box grater
to remove about 1 teaspoon of the outer skin of the orange and combine
with the marmalade, mustard and mint leaves. Slice the orange into thin
slices, removing the outer peel, and set aside.
the salmon fillets (on what was skin-side down) on the hot plank,
sprinkle with salt and pepper, and top with the orange glaze. Place the
orange slices and almonds, if desired, on top and cook with grill
covered until the salmon flakes, about 30 minutes. Makes 5 servings.
There might be some crackling and smoking while the salmon cooks. Keep
a water bottle handy and mist the edges of the plank with water if they
begin to flame.
Per serving: 333 calories; 15 g fat
(2 g saturated fat; 41 percent calories from fat); 15 g carbohydrates;
99 mg cholesterol; 285 mg sodium; 32 g protein; 2 g fiber.
20minutes to make
30 minutes to grill