Cedar Planked Salmon with Jalapeño-Corn Salsa Cedar Planked Salmon with Jalapeño-Corn Salsa Ingredients 1 Schnucks cedar grilling plank2 limes2 ears of corn, silks and husks removed2 jalapeño chile peppers4 tsp California Olive Ranch® extra virgin olive oil,... > 35 M 4

Cedar Planked Salmon with Jalapeño-Corn Salsa

Grilling, Seafood

Ingredients 1 Schnucks cedar grilling plank2 limes2 ears of corn, silks and husks removed2 jalapeño chile peppers4 tsp California Olive Ranch® extra virgin olive oil,... >

35 M

4

Ingredients

  • 1 Schnucks cedar grilling plank
  • 2 limes
  • 2 ears of corn, silks and husks removed
  • 2 jalapeño chile peppers
  • 4 tsp California Olive Ranch® extra virgin olive oil, divided
  • 3 tbsp red onion, finely chopped
  • 2 tbsp fresh cilantro leaves, coarsely chopped
  • ¾ tsp salt, divided
  • ¼ tsp ground chipotle powder
  • 1½ lb fresh salmon fillet
  • 1 tbsp fresh lemon juice

Instructions

  1. Immerse plank in warm water at least 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat. From limes, squeeze 2 tablespoons juice
  2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 4 to 6 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
  3. In medium bowl, toss onion, cilantro, ½ teaspoon salt, chipotle powder, lime juice, corn and jalapeños. Makes about 2 cups.
  4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°F. Drizzle salmon with lemon juice and top with salsa to serve.

Nutrition Facts

374 Calories Per Serving

FAT: 20G

SATURATED FAT: 5G

CHOLESTEROL: 74MG

SODIUM: 526MG

CARBOHYDRATES: 12G

FIBER: 1G

SUGARS: 4G

PROTEIN: 30G

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