Cedar Planked Salmon with Jalapeño-Corn Salsa | Schnucks
Cedar Planked Salmon with Jalapeño-Corn Salsa Cedar Planked Salmon with Jalapeño-Corn Salsa

Delicious cedar planked salmon you can make at home. Don’t forget the easy jalapeño-corn salsa!

35M 35M 4
Nutrition facts: 374 20G 74MG 526MG 12G 1G 30G
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 3/4 tsp. salt, divided 1/4 tsp. ground chipotle powder 1 and 1/2 lb. fresh salmon fillet 1 tbsp. fresh lemon juice Instructions: 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. 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. In medium bowl, toss onion, cilantro, 1/2 teaspoon salt, chipotle powder, lime juice, corn and jalapeños. Makes about 2 cups. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 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.

Cedar Planked Salmon with Jalapeño-Corn Salsa

Dinner, Grilling, Seafood

Delicious cedar planked salmon you can make at home. Don’t forget the easy jalapeño-corn salsa!

35M

4

Delicious cedar planked salmon you can make at home. Don’t forget the easy jalapeño-corn salsa!

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
  • 3/4 tsp. salt, divided
  • 1/4 tsp. ground chipotle powder
  • 1 and 1/2 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, 1/2 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 1/4 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

SUGAR: 4G

PROTEIN: 30G

X