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.
Make this cedar planked and grilled salmon with a tropical fruit salsa with just 5 ingredients.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 80mg
- Sodium: 960mg
- Total Carbohydrates: 14g
- Protein: 30g
Hy-Vee Seasons June 2019