Honey Ginger Cedar Plank Grilled Salmon with Avocado Salsa
Meet your new favorite super simple summertime dinner. This sweet, tangy, and spicy cedar plank grilled salmon is topped with a nectarine, corn, and avocado salsa and is bursting with fresh flavor and color. It comes together in under an hour, uses farmers market ingredients, and is all around delicious.
Servings: 6 servings
Calories: 166kcal
Ingredients
- 1 (2 pound) wild caught, skin on salmon
- zest of 1 lemon
- 1 inch fresh ginger, grated
- 1 clove garlic, grated
- black pepper
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
Nectarine, Corn, and Avocado Salsa
- 1 nectarine, chopped
- 1 ear grilled corn, kernels removed
- 1 avocado, diced
- 1 jalapeño, seeded and chopped
- juice of 1/2 a lemon
- juice of 1/2 a lime
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- 1. Soak the cedar plank in water for at least 30 minutes before grilling, but 2-4 hours is ideal. Heat grill to medium heat. 2. Lay the whole salmon, skin side facing down, 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.4. Meanwhile, in a small bowl, combine the soy sauce, honey, and chili paste. During the last 5 minutes of cooking, brush the soy sauce mix over the salmon. 5. Using a large spatula, remove from the grill. Top with salsa and serve.6. To make the salsa, combine all ingredients in a bowl. Spoon over the salmon.
Nutrition
Calories: 166kcal | Carbohydrates: 17g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 427mg | Potassium: 1032mg | Fiber: 3g | Sugar: 9g | Vitamin A: 335IU | Vitamin C: 16.8mg | Calcium: 26mg | Iron: 1.8mg