An enitre half salmon gets layers upon layers of flavor….the distinct smokiness from the cedar plank, tang from the ginger, sweetness from the honey and a kick from the sambal chile and tamari. A fresh salsa tops it off to make it the centerpiece of your meal.
An enitre half salmon gets layers upon layers of flavor….the distinct smokiness from the cedar plank, tang from the ginger, sweetness from the honey and a kick from the sambal chile and tamari. A fresh salsa tops it off to make it the centerpiece of your meal.
1 (2 pound) wild caught, skin on salmonzest of 1 lemon1-inch piece fresh ginger, grated1 clove garlic, mincedblack pepper
Glaze:
1/4 cup tamari2 tablespoons honey1 tablespoon sambalchili paste
Salsa for Serving:
- 1 nectarine chopped
- 1 ear grilled corn, kernels removed
- 1 avocado, diced
- 1 tablespoon sesame oil
- 1 jalapeño, seeded and chopped
- juice of 1/2 a lemon
- juice of 1/2 a lime
- 1/3 cup fresh cilantro, chopped
- 1/3 cup fresh basil, chopped
1. Soak the cedar plank in water for at least 30 minutes before grilling. Heat grill to medium heat.
2. To make the glaze, in a small bowl combine the tamari, honey, and chili paste.
3. Lay the whole salmon on top of the cedar plank. Rub the flesh of the salmon with lemon zest, ginger, garlic, and black pepper. Place on the grill and cover the grill. Grill for 15-20 minutes, or until the salmon is cooked to your liking.Brush the tamari glaze over the salmon every 5 minutes.
4. To make the salsa, combine all ingredients in a bowl. Season with coarse salt and cracked black pepper.
5. Remove the salmon from the grill. Top with salsa and serve.