Cover cedar planks with water; soak 1 to 2 hours.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Grill salmon steaks on a cedar plank to keep your steaks juicy while infusing them with a smoky flavor! Add an extra kick with a fresh, homemade chimichurri sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (15x7-inch) cedar grilling planks | ||
| 4 (8-oz. each) Fish Market fresh farm-raised Atlantic salmon steaks, 1-1/2-inch-thick | ||
| ¾ c. Hy-Vee black pepper, divided | ||
| 8 tbsp. Gustare Vita extra virgin olive oil, divided | ||
| ½ c. Italian parsley, coarsely chopped | ||
| ¼ c. white onion, chopped | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. fresh oregano | ||
| 3 clove(s) garlic | ||
| ⅛ tsp. Hy-Vee crushed red pepper | ||
| Fresh mint, for garnish |
Things To Grab
- Charcoal or gas grill
- Paper towels
- Meat thermometer
- Food processor or blender
Directions
Preheat charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Pat salmon steaks dry with paper towels. Sprinkle both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush with 2 tablespoons olive oil.
Place salmon steaks on soaked cedar planks; place planks on grill rack. Grill 20 to 25 minutes or until salmon flakes easily with a fork (145 degrees). If necessary, use a spray bottle filled with water to put out flare-ups.
For Chimichurri, place parsley, onion, remaining 6 tablespoons olive oil, lemon juice, vinegar, oregano, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and crushed red pepper in food processor or blender. Cover and pulse or blend until coarsely chopped. To serve, top salmon with chimichurri. Garnish with fresh mint, if desired.
Nutrition facts
Servings
730 Calories per serving
Amounts Per Serving
- Total Fat: 59g
- Cholesterol: 125mg
- Sodium: 500mg
- Total Carbohydrates: 3g
- Protein: 47g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 130%
0%
Potassium 20%