2 hours | Serves 4 | Ingredients | Equipment | Preparation
Ingredients
- 1 ea. Salmon Fillet (approximately 16 oz total, thawed, skin on)
- 1 ea. Lime (remove 1 tsp zest, juice lime – reserve juice in bowl)
- 1 ea. Lemon (remove 1 tsp zest, juice lemon – reserve juice in bowl)
- ½ oz. Coriander Seed, fresh ground (about 1 tbs)
- ½ oz. Kosher Salt
- ½ oz. Black Pepper – fresh cracked
- ¼ cup. Cilantro – Fresh, rinsed, chopped
- 1 cup. Mild Salsa – Fresh, (available in the refrigerated section of your grocery store)
- 3 oz. Olive Oil
Equipment
- Wood or Gas Grill with Cover
- 1 Roasting Plank – Alder, Hickory, or Cedar (½ think, 10-12 inches long, 5 inches wide)
- Note: make sure plank is free of splinters, smooth to the touch
- 1 Container – rectangle in shape to soak roasting plank
- Small bowls, spoons
- Paper towels
- Large spatula
- Kitchen towels
Method of Preparation
- Place roasting plank in container and cover with water. Weigh plank down to assure it remains submerged. Soak for 1 hour.
- Combine lemon juice, coriander, cilantro, salt, pepper, and salsa in bowl. Refrigerate for 30 minutes.
- Remove plank from water, pat dry. Place plank on pan or platter.
- Preheat grill to 350 – 400 degrees F.
- Soak a paper towel in 1 ounce of olive oil until saturated. Rup top of plank with a light coating of olive oil (this will prevent the fish from sticking).
- Place fish fillet lengthwise in center of plank.
- Rub 2-3 tablespoons of salsa over fish fillet.
- Place fillet in center of preheated grill and lower the lid. Allow fish to roast for 12-15 minutes until fish reaches at least 126 degrees F.
- Remove plank from grill using a large spatula. Place plank on pan lined with a wet towel (the wet towel helps cool/extinguish the bottom of the plank).
- Place plank on serving platter – drizzle with additional salsa and garnish as you like.
- Serve with your favorite sides (we love potato salad, chilled beets, pickled purple Daikon radish, and additional salsa).
- Enjoy!
