Wednesday, February 19, 2014
To ensure evenly thick pieces of salmon, it's best to buy one whole piece and cut it yourself at home. Cedar planks can be found at most grilling supply and hardware stores. Make sure you buy cedar planks specifically made for grilling.
1 T whole grain mustard 1 T honey 1 tsp low-sodium soy sauce One 11/2-lb, skin-on, center-cut wild salmon fillet, cut into four equal portions Sea salt* and black pepper to taste (optional) 1 cedar plank, soaked in water for 1 hour
1. Whisk the mustard, honey, and soy sauce together in a small bowl.
2. Season the salmon with salt and pepper. Place the salmon on the cedar plank.
3. Prepare a medium fire on the grill. Set the cedar plank over the fire, cover, and cook until the salmon can easily flake when prodded with a paring knife, and it registers 125˚F, 10 to 15 minutes.
4. Spoon the mustard mixture over the salmon, cover, and continue cooking for 1 minute longer. Transfer the salmon to a platter and serve.
*Salt to taste isn't factored into the nutrient analysis. Serves 4
Calories: 270 Total fat: 10 g Sat fat: 2 g Trans fat: 0 g Cholesterol: 75 mg Sodium: 200 mg Total carbohydrate: 4 g Dietary fiber: 0 g Sugars: 4 g Protein: 37 g
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