Cedar Planked Salmon with Jalapeño-Corn Salsa
Active Time: 25 minutes
Total Time: 35 minutes plus soaking
1 Schnucks cedar grilling plank
2 ears of corn, silks and husks removed
2 jalapeño chile peppers
4 teaspoons California Olive Ranch® extra virgin olive oil, divided
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt, divided
1/4 teaspoon ground chipotle powder
1-1/2 pounds fresh salmon fillet
1 tablespoon fresh lemon juice
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.
Each serving: about 374 calories, 20 g total fat (5 g saturated), 74 mg cholesterol, 526 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g sugars, 30 g protein