Soak cedar planks according to package directions. Pat salmon dry; place in a resealable plastic bag. Pour 1/2 cup marinade over salmon; seal bag, turning to coat steaks. Marinate in the refrigerator for 30 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Make this cedar planked and grilled salmon with a tropical fruit salsa with just 5 ingredients.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (7x7-inch each) cedar planks | ||
| 2 (10-to-12-oz. each) farm-raised Atlantic salmon steaks | ||
| ¾ c. bottled Baja chipotle marinade, divided | ||
| ½ c. Hy-Vee tropical pico de gallo | ||
| ¼ c. Hy-Vee Short Cuts kiwi, chopped | ||
| Fresh cilantro leaves, for garnish |
Things To Grab
- Paper towels
- Resealable plastic bag
- Small bowl
- Charcoal or gas grill
- Silicone pastry brush
Directions
Combine pico de gallo and kiwi in a small bowl, cover and refrigerate until serving time.
Preheat a charcoal or gas grill for direct cooking over medium-high heat. Grill soaked planks for 5 minutes or until toasted, turning once. Remove salmon from marinade; discard marinade. Place salmon steaks on cedar planks. Grill 20 to 25 minutes or until fish flakes easily when tested with a fork (145 degrees), brushing with remaining 1/4 cup marinade halfway through cooking.
Serve salmon topped with pico de gallo mixture. garnish with fresh cilantro, if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 80mg
- Sodium: 960mg
- Total Carbohydrates: 14g
- Protein: 30g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 80%
0%
Potassium 10%