Planked Salmon with Tomato Cucumber Salad

by Courtney Rappe

Planked Salmon with Tomato Cucumber Salad

This has become our favorite new way to serve Cedar Planked Salmon and the leftovers are amazing served over mixed greens for lunch the next day!

Prep Time:  15 minutes + soak
Cook Time:  15 minutes
Yields:  4-5 servings

Salad:
1½ cups cherry tomatoes, halves
1½ cups chopped English cucumber
½ cup fresh parsley, chopped
1 tablespoon fresh lemon juice
2 teaspoons olive oil
¼ cup fresh mint, chopped

Salmon:
4 (8-ounce) salmon fillets or 1 (2-pound) salmon filet
2 teaspoons brown sugar
1 teaspoon kosher salt
1 large Fire & Flavor Cedar Plank, soaked
Fire & Flavor Premium Lump Charcoal

FIRST  Preheat grill to medium-low heat, about 350°F according to directions on Lump Charcoal. In a medium bowl, combine tomatoes, cucumber, parsley, lemon juice and olive oil. Season to taste with salt and freshly ground black pepper; set aside or refrigerate.

NEXT  Rub salmon with brown sugar and sprinkle with salt and freshly ground black pepper. Place soaked plank on grill, close lid, and heat for 3 minutes. Using tongs, flip plank and place salmon on hot side of plank.  Close lid and cook for 10-15 minutes until done to your liking, depending on thickness of fish.  

LAST  Remove plank and salmon from grill (remember salmon will continue cooking after you remove it from grill). Stir mint into tomato salad and serve with salmon.


This entry was posted in Recipes, Seafood

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