Cedar Plank-Grilled Salmon with Mango Kiwi Salsa

Name: Cedar Plank-Grilled Salmon with Mango Kiwi Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 large cedar plank; 2 Tbsps chopped fresh cilantro; 118 milliliters diced peeled kiwifruit; 1 teaspoons kosher salt, divided; 1 teaspoon fresh lime juice; 237 milliliters finely diced peeled ripe mango; 1 teaspoon extra-virgin olive oil; 680 grams sustainable skinless salmon fillets (such as wild Alaskan); 1 serrano chile, finely chopped

Need a gluten free, dairy free, whole 30, and pescatarian main course? Cedar Plank-Grilled Salmon with Mango Kiwi Salsa could be an awesome recipe to try. One serving contains 290 calories, 34g of protein, and 12g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up lime juice, cedar plank, mango, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Soak plank in water for 25 minutes.

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Water

Preheat grill to medium-high heat.

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Grill

Combine mango and next 5 ingredients (through chile).

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Chili Pepper

Mango

Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

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Pepper

Salt

Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

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Pepper

Salmon

Salt

Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness.

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Fish

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Grill

Place each fillet on a plate; top each with 1/3 cup mango salsa.

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Mango

Salsa

Equipment

Grill

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 1large

cedar plank 2Tbsps

chopped fresh cilantro 118milliliters

diced peeled kiwifruit 1teaspoons

kosher salt, divided 1teaspoon

fresh lime juice 237milliliters

finely diced peeled ripe mango 1teaspoon

extra-virgin olive oil 680grams

sustainable skinless salmon fillets (such as wild Alaskan)1

serrano chile, finely chopped

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. You could try Stonestreet Estate Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 36 dollars per bottle.