Recipe: Plank Grilled Salmon with Mango, Peach and Pineapple Salsa

PLANK GRILLED SALMON WITH
MANGO, PEACH AND PINEAPPLE SALSA

Plank preference: cedar
FOR THE SALSA:
3/4 cup finely diced pineapple
1/2 cup finely diced mango
1/2 cup finely diced peach
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1 tablespoon chopped cilantro
1 tablespoon orange juice
2 tablespoons fresh lime juice
Salt and pepper
FOR THE SALMON:
4 (6- to 8-ounce each) salmon fillets
All-purpose season salt
2 teaspoons honey
4 tablespoons unsalted butter, divided use
4 finely chopped green onions
1 medium orange, cut into 8 slices

PREPARING THE PLANK:
Rinse the plank. Submerge it in water, placing a weight on it to prevent it from floating to the top. Soak in water for at least 1 hour and up to 24 hours.

WHEN READY TO COOK:
Preheat grill.

Place the plank on the grill and close the grill's lid. The plank should be approximately 8 inches away from the flame. The plank will begin to smoke lightly. You may hear some crackling and popping as the plank begins to bow and flex.

After 3 to 5 minutes, the plank will be lightly charred on one side and possibly bowed. Open the grill, flip the plank over and reclose the lid. A heat-seasoned plank controls warping, so carefully flip and toast each side of the plank a few times, 1 to 2 minutes per side, until the plank flattens out.

TO MAKE THE SALSA:
In a medium bowl, combine the pineapple, mango, peach, bell pepper, red onion, cilantro and juices. Lightly toss and season with salt and pepper to taste. Cover and refrigerate for up to 1 hour.

TO GRILL THE SALMON:
Rinse the salmon and pat dry with paper towels. Place salmon skin side down on a large, shallow platter and season with salt, pepper and season salt. Drizzle 1/2 teaspoon honey over each fillet. Place 1 tablespoon butter on each fillet. Sprinkle fillets with green onions and top each with 2 orange slices. Set aside.

Place salmon on prepared plank. Close lid and grill for about 10 to 12 minutes, or until fish begins to flake. Remove fish from grill and allow to rest for 5 minutes.

Remove orange slices. Spoon salsa on the side or on top of the salmon fillets and serve.

Servings: 4
Source: The Plank Grilling Cookbook: Infuse Food With More Flavor Using Wood Planks by Dina Guillen, Michelle Lowrey, Maria Everly and Gretchen Bernsdorff