Combine oranges, green onions, bell pepper, red onion, and poblano pepper in a small bowl. Add 1 tablespoon olive oil, lime juice, honey, salt, and black pepper. Cover and refrigerate until ready to serve.
Servings and Ingredients
|2||oranges, peeled, sectioned, and chopped|
|2||green onions, chopped|
|⅓ c.||red bell pepper, seeded and chopped|
|¼ c.||red onion, finely chopped|
|¼ c.||poblano chile pepper, finely chopped|
|¼ c.||Hy-Vee Select olive oil, divided|
|1 tbsp.||fresh lime juice|
|1 tsp.||Hy-Vee honey|
|Kosher salt, to taste|
|Hy-Vee black pepper, to taste|
|2||(11x5-inch) cedar planks, soaked|
|Hy-Vee nonstick cooking spray|
|4||(4-oz. each) salmon fillets|
|4 tsp.||Hy-Vee Hickory House seafood rub|
Things To Grab
- Small bowl
- Paper towels
- Rimmed baking pan
- Silicone pastry brush
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Preheat oven to 350 degrees. Pat cedar planks dry. Spray the planks with cooking spray and place on a rimmed baking pan. Toast in the oven for 10 minutes, turning once.
Brush salmon with remaining 2 tablespoons olive oil; rub with seafood rub. Place salmon on cedar planks. Bake for 10 minutes or until fish begins to flake when tested with a fork. Serve salmon topped with salsa.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 540mg
- Total Carbohydrates: 13g
- Protein: 24g
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