Grilled Cedar Plank Chipotle Salmon with Mango Salsa

[Ruby the Liberal]

Serves 5-6

Ingredients:
11" boneless, skinless salmon fillet (1.5-1.75 lbs)
3/4 C Pineapple-Orange juice (6oz can)
1 Cedar Plank (15" x 6")

Chipotle Rub:
3T packed light brown sugar
1T chili powder
2-3t ground chipotle powder (to taste)
1t grated lime zest
3/4t sea salt

Mango Salsa:
1 large mango, pitted, peeled, cubed
1/2 red bell pepper, chopped
Juice of 1 fresh lime (about 1/4 C)
1T snipped fresh cilantro
1/4t sea salt

Preparation:

1. Place salmon in 1 gallon-sized plastic bag

2. Pour pineapple-orange juice over salmon. Seal bag and refridgerate at least 2 hours to marinate.

3. Soak cedar plank in water for 2 hours or more. (can also soak in beer, wine, etc for flavor variation)

4. Preheat gas grill to medium for about 10 minutes. Place cedar plank on grill and preheat for 5 minutes then turn over for another 5 minutes.

5. In shallow bowl, combine rub ingredients then rub over top of salmon.

6. Place on preheated plank. Close lid; cook for 12-15 minutes or until internal temp reaches 135.

7. Remove plank from grill and serve on a platter (or transfer salmon to another platter).

8. Mix salsa and spoon over grilled salmon.

Enjoy!

(For those like me who have never tried this native american way of cooking, google up 'cedar plank cooking' - there are a VAST number of resources that teach about it).

[Monique1]

1. This sounds so good

but I don't have a grill and can't have one where I live.