Yield
4 servings
Time
25 min. prep, 40 min. cooking

Wood planks offer a simple and elegant way to grill fish without worrying about zones and direct and indirect heating techniques. Flavor from the wood is typically subtle and lightly smoky. Look for food-safe cedar planks at large grocery or department stores.

  • 1 large cedar plank
  • 1 cup finely diced peeled ripe mango
  • 1/2 cup diced peeled kiwifruit
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lime juice
  • 1 serrano chile, finely chopped
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless sustainable salmon fillets (such as wild Alaskan)

1. Soak plank in water for 25 minutes.

2. Preheat grill to medium-high heat.

3. Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set salsa aside.

4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. 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. Place each fillet on a plate; top each with 1/3 cup mango salsa.

CALORIES 267; FAT 7.5g (sat 1.2g, mono 2.5g, poly 2.6g); PROTEIN 34.7g; CARB 14.8g; FIBER 2.2g; CHOL 88mg; IRON 1.6mg; SODIUM 356mg; CALC 42mg

From The Great Cook by James Briscione, Oxmoor House 2015.