Soak cedar plank in water at least 1 hour. Meanwhile, stir together olive oil, mimosa seasoning, smoked paprika and black pepper in a small bowl; set aside.
Salmon, infused with the aroma cedar, on top of rice with fresh, Asian-flavored vegetables is sure to become one of your favorite go-to grilling recipes.
Servings and Ingredients
|1 (11x4½-in.) Wildwood red cedar grilling plank|
|2 tbsp. Gustare Vita olive oil|
|1 tbsp. Hy-Vee mimosa seasoning|
|1 tsp. smoked paprika|
|½ tsp. coarsely ground Hy-Vee black pepper|
|1 (1-lb.) Fish Market fresh skin-on farm raised Atlantic salmon, cut into 4 portions|
|4 c. cooked Hy-Vee long grain or instant white rice|
|4 sheet(s) sesame seaweed snacks, cut into 1/4-in. wide strips|
|4 medium radishes, thinly sliced|
|1 medium seedless cucumber, cut into thin ribbons|
|1 c. packaged shredded carrots|
|¼ c. drained pickled ginger|
|White sesame seeds, for garnish|
|Hy-Vee less sodium soy sauce, for serving|
Things To Grab
- Small bowl
- Silicone brush
- 4 (16-oz.) serving bowls
Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees). Place soaked plank on hot grill for 5 minutes or until lightly smoking, turn once.
Place salmon portions, skin side down, on the cedar plank; brush tops and sides of salmon portions with the oil mixture. Grill for 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). If necessary, use a spray bottle with water to put out flare-ups. Remove salmon from the grill. Remove and discard skin, flake salmon into large chunks.
For bowls, mound 1 cup rice into each of 4 (16-oz.) serving bowls. Mound salmon next to rice in each bowl.
Divide and arrange seaweed snacks, radishes, cucumber, carrots, and pickled ginger in small mounds in each bowl. Garnish with sesame seeds, if desired. Serve with soy sauce.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 70mg
- Sodium: 370mg
- Total Carbohydrates: 52g
- Protein: 30g