Fresh salmon, cooked to perfection on a cedar plank, is topped with a snappy strawberry rhubarb salsa. The salsa can also be served with chicken or chips.
Ingredients
2 cedar planks (6 by 14 inches)
¼ cup honey
2 tablespoons pineapple juice
¾ cup finely diced rhubarb
¾ cup + 1 tablespoon diced fresh strawberries, divided
1 Jalapeño pepper, minced (include ribs and seeds for a hotter taste, if desired)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
Juice of ½ a lime
4 (6-ounce) salmon fillets, skinned and boned
2 tablespoons olive oil
Salt and freshly ground black pepper
Instructions
Soak cedar planks in water for 2 hours.
In the meantime, combine honey, pineapple juice, rhubarb and ¾ cup strawberries in a medium coated saucepan. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 7-9 minutes. Remove from heat and set aside to cool. Stir in remaining 1 tablespoon strawberries, jalapeño pepper, onion, cilantro and lime juice.
Rinse the salmon under cold running water and pat dry with paper towels. Rub each fillet with olive oil and season with salt and pepper on both sides. "Season" the cedar plank by rubbing oil on it as well.
Set the grill for indirect grilling and heat to medium-high (350˚- 400˚ for gas grills). Place the cedar planks on the grill, away from the heat, for a few minutes, until they begin to smoke. Lay the salmon (on what was the skin-side down) on the cedar planks. Be sure to have a spray bottle full of water handy, in case there are any flare-ups with the wood. Cover the grill and cook (without flipping) until the salmon flakes easily, around 15 to 25 minutes, depending on its thickness.