Using cedar planks to grill salmon fillets is an easy way to add huge flavor to your dish.
Total: 1 hour 30 minutes Serves: 4
Material:
- 1/2 cup rice wine vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons grated ginger (from 2-inch knob)
- 3 cloves garlic, grated
- 1/2 cup olive oil
- Four 6-ounce salmon fillets, skin on (about 1/2 pound)
- Kosher salt and freshly ground black pepper
- 10 ounce bag of coleslaw
- 1/2 cup slivered almonds
- 1/2 cup sesame sticks or wonton chips
Special equipment:
- cedar grill boards
Production steps:
- Soak cedar grill boards in water for at least 1 hour and up to 4 hours. Preheat grill to medium.
- Combine rice wine vinegar, maple syrup, soy sauce, ginger, and garlic in a medium bowl. Slowly drizzle in the olive oil, stirring constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour remaining mixture over salmon and marinate in refrigerator for 15 minutes.
- Meanwhile, place soaked cedar plank in center of preheated grill. Cover and let the board heat until you hear it begin to crack, about 15 minutes. Place salmon fillets , skin side down, on a wooden board. Season with 1/2 teaspoon salt and a pinch of pepper. Cover the pot and cook until the salmon is opaque and large pieces come apart when pierced with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon filets off the plank (use a metal spatula to slide the fish off immediately, leaving the skin on). Discard the board.
- While the salmon fillets are cooking, add the coleslaw mixture, almonds, tahini sticks or wonton slices and reserved dressing to a large bowl and stir to combine. Serve with salmon fillet .
