Rhea's Rundown
Combine subtle smoky flavors with a sweet and spicy salsa for your next weeknight hit. Ripe mango, kiwi, and thinly sliced serrano chile combines with fresh cilantro, lime juice, and olive oil for a ight summer topping. Serve with a side of sticky or wild rice. This dish requires 25 minutes of hands-on time, 40 minutes overall time. You can find cedar planks at the hardware store or in the seafood department at Whole Foods. You can reuse these planks if they’re not charred, but other flavors may have been absorbed.
Ingredients – Serves 4
- 1 large cedar plank
- 1 cup finely diced peeled ripe mango
- ½ cup diced peeled kiwifruit
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 1 serrano chile, finely chopped
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)
Directions
1. Soak plank in water for 25 minutes.
2. Preheat grill to medium-high heat.
3. Combine mango and next 5 ingredients (through chile). Add ¼ teaspoon salt and ¼ teaspoon pepper; set aside.
4. Sprinkle salmon with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness. Place each fillet on a plate; top each with 1/3 cup mango salsa.
“Cedar Plank-Grilled Salmon with Mango-Kiwi Salsa.” Cooking Light: Fresh, Fast, Food; Best Summer Recipes. Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
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