Grilled cedar-plank salmon
Salmon is good for your heart but did you know it’s also good for your mind? The omega-3 fatty acids in salmon may help to prevent depression and other brain-related problems.
Ingredients
2 12-by-6-inch (or a similar size) untreated cedar planks
extra-virgin olive oil
*optional seasonings for plank: salt, garlic, fresh herbs
1/3 cup unsweetened pineapple juice
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/3 cup dark brown sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
4 cloves garlic, minced
4 6-ounce salmon fillets
salt and black pepper, to taste*
Directions
- Soak cedar planks in a tub filled with warm water for 1 to 2 hours.
- In a small saucepan, combine pineapple juice, Worcestershire sauce, vinegar, lemon juice and oil. Bring to a simmer, then reduce heat to medium-low.
- Add brown sugar, black pepper, cayenne pepper and minced garlic. Continue to simmer, stirring occasionally until sauce is the consistency of syrup. Remove from heat and set aside.
- Preheat grill to medium heat. Dry plank and lightly coat the top with oil. Season with salt, garlic and/or fresh herbs, if desired*. Place plank on grill and let heat for 2 minutes. Flip and heat until the plank starts to crackle and smoke.
- Season salmon with salt and pepper, if desired*. Place fillets skin-side-down on planks. Close the grill lid and allow to cook for 10 minutes (do not flip). Pour a small amount of syrup over each fillet and close the lid. Continue to cook about 5 more minutes or until fish flakes easily with a fork.
- Serve immediately with remaining sauce.
Makes 4 servings
Recipe contains: Fish
Carb choices per serving: 1 1/2
*Option not included in nutrition facts.
