Cedar Plank-Grilled Salmon with Avocado-Orange Salsa

Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt, divided
  • ½ teaspoon salt, divided
  • 1 cup orange sections (about 2 oranges)
  • 1 cup orange sections (about 2 oranges)
  • 1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
  • 2 tablespoons finely chopped red onion
  • 1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
  • + 21 more ingredients
    • ¼ cup fresh orange juice (about 1 orange)
    • 1 teaspoon grated orange rind
    • 1 teaspoon grated orange rind
    • 1 tablespoon fresh lime juice
    • 2 tablespoons finely chopped red bell pepper
    • 1 tablespoon finely chopped fresh chives
    • 2 tablespoons finely chopped red onion
    • 2 tablespoons finely chopped red bell pepper
    • 6 (6-ounce) salmon fillets (about 1 inch thick)
    • 2 tablespoons Cointreau (orange-flavored liqueur)
    • ¼ teaspoon freshly ground black pepper, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • 1 tablespoon fresh lime juice
    • ¼ cup maple syrup
    • ¾ cup diced peeled avocado (about 1)
    • ¾ cup diced peeled avocado (about 1)
    • 1 tablespoon finely chopped fresh chives
    • 6 (6-ounce) salmon fillets (about 1 inch thick)
    • ¼ cup maple syrup
    • ¼ cup fresh orange juice (about 1 orange)
    • 2 tablespoons Cointreau (orange-flavored liqueur)

Immerse and soak the plank in water 1 hour; drain. Prepare grill. Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mix...

View full recipe at My Recipes

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