Soak a cedar plank in water for 2 to 6 hours. Combine 1 cup cilantro, parsley, red wine vinegar, ¼ cup olive oil, ½ teaspoon salt, garlic, cumin, and crushed red pepper in a food processor. Cover; process until combined. Add chopped avocadoes, corn, and tomatoes.
Use a cedar plank to grill the salmon and top with a savory chimichurri salsa.
Servings and Ingredients
|1 c. cilantro, lightly packed, plus additional for garnish|
|½ c. Italian parsley, lightly packed|
|¼ c. Gustare Vita red wine vinegar|
|¼ c. plus 2 Tbsp. Gustare Vita olive oil, divided|
|1 tsp. Hy-Vee salt, divided|
|2 clove(s) garlic, minced|
|½ tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee crushed red pepper|
|2 medium avocados, peeled, pitted, and chopped|
|2 ear(s) sweet corn, grilled and kernels cut off cobs|
|1 c. cherry tomatoes, halved|
|1 (2-1/2-lbs.) Atlantic whole salmon filet|
|¼ c. fresh lime juice, plus wedges for garnish|
|1 tbsp. Hy-Vee honey|
|1 tsp. Hy-Vee chili powder|
|½ tsp. smoked paprika|
Things To Grab
- Cedar plank
- Food processor
Preheat a charcoal or gas grill for direct cooking over medium-high heat. Pat fish dry and place skin side down on plank. Combine lime juice, remaining 2 tablespoons olive oil, honey, chili powder, paprika, and remaining ½ teaspoon salt in a small saucepan. Cook over medium heat for 5 minutes or until mixture reduces down to ¼ cup. Set aside half of mixture for serving; brush remaining mixture over salmon.
Grill salmon for 20 minutes or until salmon flakes with a fork (145 degrees). Remove from grill; brush with remaining sauce. Spoon avocado mixture over salmon and garnish with fresh cilantro and lime wedges.
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 105mg
- Sodium: 520mg
- Total Carbohydrates: 18g
- Protein: 42g
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