Cedar Plank-Grilled Salmon with Avocado-Orange Salsa

Name: Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 177 milliliters diced peeled avocado (about 1); 0 teaspoons freshly ground black pepper, divided; 15 x 6 1/2 x 3/8-inch) cedar grilling plank; 1 Tbsp finely chopped fresh chives; 1 Tbsp fresh lime juice; 59 milliliters maple syrup; 59 milliliters fresh orange juice (about 1 orange); 1 teaspoon grated orange rind; 237 milliliters orange sections (about 2 oranges); 2 Tbsps finely chopped red bell pepper; 2 Tbsps finely chopped red onion; 1 kilograms salmon fillets (about 1 inch thick); 1 teaspoons salt, divided; 2 Tbsps Cointreau (orange-flavored liqueur)

The recipe Cedar Plank-Grilled Salmon with Avocado-Orange Salsan is ready in roughly 45 minutes and is definitely an amazing gluten free, dairy free, and pescatarian option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains about 35g of protein, 14g of fat, and a total of 330 calories. It works well as a main course. A mixture of orange sections, chives, orange rind, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.

Instructions

Immerse and soak the plank in water 1 hour; drain.

Ingredients you will need

Water

Prepare grill.

Equipment you will use

Grill

Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes.

Ingredients you will need

Cointreau

Syrup

Beef

Equipment you will use

Sauce Pan

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.

Ingredients you will need

Black Pepper

Syrup

Fish

Salt

Place plank on grill rack, and grill for 3 minutes or until lightly charred. Carefully turn plank over, and place fish on charred side of plank. Cover and grill for 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Grill

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.

Ingredients you will need

Orange Slices

Black Pepper

Orange Juice

Bell Pepper

Lime Juice

Avocado

Chives

Onion

Fish

Salt

Equipment you will use

Bowl

Wine note: Salmon works with many white wines (and even some reds), but when the nutty, woodsy flavor of a charred cedar plank is factored in, I'd serve a California chardonnay. It, too, has nutty woodsy flavors, and a creamy, citrusy chardonnay will also mirror the creaminess of the avocado and the citrusiness of the orange. Try Geyser Peak Winery Chardonnay 2005 from Alexander Valley, California ($13). --Karen MacNeil

Ingredients you will need

Cedar Plank

Chardonnay

Avocado

Orange

Salmon

Wine

Equipment

Grill

Sauce Pan

Bowl

Ingredients

Servings:

177milliliters

diced peeled avocado (about 1)0teaspoons

freshly ground black pepper, divided 15

x 6 1/2 x 3/8-inch) cedar grilling plank 1Tbsp

finely chopped fresh chives 1Tbsp

fresh lime juice 59milliliters

maple syrup 59milliliters

fresh orange juice (about 1 orange)1teaspoon

grated orange rind 237milliliters

orange sections (about 2 oranges)2Tbsps

finely chopped red bell pepper 2Tbsps

finely chopped red onion 1kilograms

salmon fillets (about 1 inch thick)1teaspoons

salt, divided 2Tbsps

Cointreau (orange-flavored liqueur)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.