Cedar Plank Salmon Steak with Tropical Fruit Salsa and Coconut Rice
35
Minutes Prep Time
20
Minutes Cook Time
4
Servings
The smoky, sweet flavor of cedar wood makes this grilled salmon special. Be sure to soak and prepare your cedar planks according to instructions on the packaging before grilling.
INGREDIENTS
1 mango, small dice
1 small papaya, small dice
½ pineapple, small dice
1 red bell pepper, small dice
1 jalapeno, seeded and minced
2 teaspoons ground cumin, toasted
3 tablespoons cilantro, chopped
1 lime, juiced
Sea salt and cracked black pepper
2 tablespoons grape seed oil
1 tablespoon soy sauce
3 tablespoons light brown sugar
3 tablespoons bourbon
½ teaspoon ground ginger
½ teaspoon lemon juice
1 ½ lb salmon steaks
2 tablespoons grapeseed oil
1 Spanish onion, small dice
2 cups Jasmine rice
2 cups coconut milk
2 cups water
½ cup toasted coconut
Kosher salt and ground white pepper
INSTRUCTIONS
Mix together fruits, red bell pepper and jalapeno in a mixing bowl. Add cumin, cilantro and lime juice. Season with sea salt and pepper; sit 30 minutes, or more, for flavors to marry.
Place oil, soy sauce, sugar, bourbon, ginger and lemon juice in mixing bowl; whisk together. Marinade salmon for 30 minutes.
Preheat grill to medium heat.
Place cedar plank on heated grill 3-5 minutes until hot. Flip plank over, place salmon on plank, and season with salt. Cook 15 minutes, depending on thickness of fish. Remove from plank when done; serve with salsa.
Heat a large sauce pot with grapeseed oil. Add diced onion and cook until translucent. Add rice and stir to coat each grain separately.
Add coconut milk and water. Bring to a boil and cover with a lid. Leave on high heat. When steam starts to escape, wait 1 minute then turn burner off.
Once 30 minutes has elapsed, take lid off, add coconut; fluff rice with a fork. Season rice with salt and pepper to taste.
