MAKES: 8 servings TESTED BY: Juli H.
049 Plank-Smoked Salmon with Grilled-Pepper Relish
TASTING COMMENTS:
We like the subtle touch of smoke provided by cooking the salmon on a plank— just enough to enhance but not overwhelm the flavor of the fish.—JH
prep 25 minutes soak 1 hour marinate 1 hour grill 18 minutes
- 1 2-lb. fresh or frozen salmon fillet with skin
- 1 cedar or alder grilling plank (15×6½×⅜ inches)
- ¼ cup reduced-sodium soy sauce
- ¼ cup balsamic vinegar
- 3 Tbsp. honey
- 1 Tbsp. grated fresh ginger
- ½ tsp. crushed red pepper
- 3 red, yellow, and/or orange sweet peppers
- 3 Tbsp. thinly sliced fresh basil
- 2 Tbsp. chopped pitted Kalamata olives
- 2 tsp. olive oil
- 2 tsp. balsamic vinegar
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ cup thinly bias-sliced green onions
Salmon is a meaty fish with a distinct flavor, making it a natural for smoking on the grill. Look for wild-caught salmon from the East Coast, like coho or sockeye, or the West Coast, like chinook. Atlantic salmon is most often farm-raised and may have less flavor.
1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Soak plank in enough water to cover for 1 hour.
2. For marinade, in a bowl combine the next five ingredients (through crushed red pepper). Place salmon in a large resealable plastic bag set in a shallow dish. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator 1 hour, turning bag occasionally. (Do not marinate longer.) Drain salmon, discarding marinade.
3. Grill sweet peppers directly over medium heat 10 to 12 minutes or until blistered and charred, turning occasionally. Enclose peppers in foil; let stand 15 minutes. Using a sharp knife, loosen edges of skins; gently pull off in strips and discard. Chop peppers into ½-inch pieces, discarding stems, seeds, and membranes.
4. Place plank on the rack of the uncovered grill directly over medium heat 3 to 5 minutes or until plank begins to crackle and smoke. Place salmon, skin side down, on grilling plank. Cover and grill 18 to 22 minutes or until fish flakes easily.
5. For relish, in a medium bowl stir together the chopped sweet peppers and the next six ingredients (through black pepper).
6. Sprinkle salmon with green onions and serve with the relish.
Per serving 196 cal., 9 g fat (1 g sat. fat), 62 mg chol., 197 mg sodium, 5 g carb., 1 g fiber, 3 g sugars, 23 g pro.
