Planked Salmon with Tropical Salsa
This sweet tropical salsa goes well with the richness of a salmon fillet. Try this recipe using other varieties of seafood; halibut, sea bass, grouper, mahi mahi, and king fish all work well.
1 - regular western red cedar plank, soaked in water
4 - skinless salmon fillets, 6 oz each
4 - jumbo shrimp, peeled and deveined, 3 to 4 oz each, 4/6 per pound, tail on;
1 cup - Riesling 1/2 cup each - orange and pineapple juice
1 - lime, juiced
2 Tbsp - olive oil
1/2 tsp - cilantro
1 tsp - allspice
1 - green onion, minced
1 Tbsp - ginger, minced
1 - scotch bonnet or habanera chili pepper, minced
1 - planking spice (see below)
1 - sea salt 1/2 - orange Evenly space salmon fillets and shrimp into glass dish.
In a bowl, combine the Riesling, orange and pinapple juices, lime juice, olive oil, cilantro, allspice, green onion, ginger, and chili pepper. Pour over salmon and shrimp, turning to coat. Cover, refrigerate, and marinate for 30 minutes.
Preheat grill to medium-high.
Press Planking Spice into the salmon and shrimp, and set aside. Season plank with sea salt, place in the grill, and close lid. Heat plank for 3 to 5 minutes until it starts to crackle and smoke. Open lid and place the salmon fillets on the plank, with one shrimp on top of each salmon fillet. Close the lid and plank-grill for 15-18 minutes until salmon is cooked to medium doneness until salmon flakes lightly when pressed and the shrimp are opaque and fully cooked.
Squeeze the half-orange over salmon fillets and shrimp. Remove shrimp from top of salmon fillet, top each fillet with 2 tablespoons of tropical salsa, and place one planked shrimp on top.
PLANKING SPICE This seasoning spice blend is all you really need when planking anything, whether it be salmon, cheese, steak, tuna, breakfast, dessert, or a burger.
1/2 cup - light brown sugar
1/4 cup - coarsely ground fresh black pepper
1/4 cup - kosher salt or coarsely ground sea salt
1 Tbsp - ground mustard seed
1 Tbsp - dried dill weed, (can use dill seed instead)
1 Tbsp - coriander seed
1 Tbsp - lemon pepper seasoning
3 Tbsp - onion, minced
2 Tbsp - garlic salt In a bowl, combine the brown sugar, pepper, salt, mustard seed, dill weed, coriander, lemon pepper seasoning, onion, and garlic. Mix well and store in tightly sealed container in a cool, dark place for up to 4 months. Makes approximately 1 1/2 cups
Source: The Art of Plank Grilling
Recommended by Greg