Sweet & Spicy Grilled Salmon with Mango, Papaya & Jicama Salsa
- Approximately 1-1/2 pounds of salmon fillets with skin on
- 3 tablespoons light brown sugar
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- zest of one small orange
- zest of one lemon
- 1/2 teaspoon sea salt
- Approximately 6 tablespoons honey mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (or more if you like more heat) 1 untreated cedar plank large enough to hold fillets
- Optional: Chopped fresh cilantro, basil and mint.
1. Combine first 9 ingredients in small bowl.
2. Cut salmon fillet into 4 6-ounce fillets, as desired.
3. Brush honey mustard on each fillet and place in a glass baking dish.
4. Sprinkle fillets evenly with sugar and spice mixture and pat lightly to adhere mixture.
5. Marinate 2-6 hours in refrigerator.
While salmon marinates, soak cedar plank fully submerged in water for at least 4 hours.
When ready to grill, preheat grill on high for approximately 10 minutes.
1. Place cedar plank on grill and allow it to get hot and start smoking.
2. Brush top side of plank liberally with olive oil and place fillets skin side down on plank.
3. Turn one side of grill down to medium heat and move cedar plank to that side of grill.
4. Keep other side of grill on high heat.
5. Close lid and cook 15-20 minutes or until fillets are cooked through and flake easily.
6. While fillets are cooking peek under lid occasionally to be sure plank has not caught on fire.
7. If plank starts to flame, put flames out with a squirt bottle of water and reduce heat if necessary to avoid flare-ups.
Makes about 8 servings. Each serving provides 205 calories, 7g fat (2g sat), 9g carbohydrates, 25g protein, 1g fiber, 445mg sodium, 643mg potassium, and 46mg calcium.