Serve with Roasted Asparagus with Dijon-Lemon Sauce and rice.
Video on how to grill with a plank.
1 (15 x 6½ x ⅜-inch)
cedar grilling plank
¼ cup maple syrup
2 tablespoons Cointreau
1 teaspoon grated orange rind
Salt and Pepper
6 (6-ounce) salmon fillets (about 1 inch thick)
1 cup orange sections (about 2 oranges)
¾ cup diced peeled avocado (about 1)
¼ cup fresh orange juice (about 1 orange)
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh chives
1 tablespoon fresh lime juice
Immerse and soak the plank in water at least 1 hour; drain.
Heat grill.
1.
Combine maple syrup, Cointreau, and grated orange
rind in a small saucepan and bring to a boil. Cook until reduced to ¼ cup
(about 3 minutes). Cool 5 minutes.
2.
Sprinkle ¼ teaspoon salt and ⅛ teaspoon
black pepper over fish, and brush fish with syrup mixture.
3.
Place plank on grill rack, and grill for 3
minutes or until lightly charred. Carefully turn plank over, and place fish on
charred side of plank.
4.
Cover and grill for 12 minutes or until fish
flakes easily when tested with a fork.
Salsa
Combine ¼ teaspoon salt, ⅛
teaspoon black pepper, orange sections, avocado, orange juice, onion, bell
pepper, chives, and lime juice in a medium bowl; serve with fish.