Cedar-planked salmon and grilled corn salsa

Cedar-planked salmon and grilled corn salsa

Ingredients

  • One cedar grilling plank
  • 400 g salmon fillet

Marinade

  • 45 ml (3 tbsp.) soy sauce
  • 30 ml (2 tbsp.) old-fashioned Dijon mustard
  • 5 ml (1 tsp.) sriracha sauce or sambal oelek
  • 1 small clove garlic, minced
  • 45 ml (3 tbsp.) maple syrup or honey
  • 2 lemons
  • Pepper to taste

Grilled corn salsa

  • 1 tomato, finely diced
  • 1 ear of corn
  • 2 green onions, minced
  • 15 ml (1 tbsp.) capers, coarsely chopped
  • 45 ml (3 tbsp.) cilantro, minced
  • 45 ml (3 tbsp.) parsley, minced
  • ½ jalapeño pepper, finely chopped (adjust quantity as desired)
  • 5 ml (1 tsp.) sriracha sauce or sambal oelek
  • 45 ml (3 tbsp.) olive oil
  • 5 ml (1 tsp.) cider vinegar
  • 5 ml (1 tsp.) maple syrup or honey
  • ½ lemon (juice and zest)
  • Salt and pepper to taste

Preparation

  • Soak the cedar plank in water with a bit of salt for about an hour, or according to the product instructions. (For added flavour, you can add apple cider, citrus juice, whisky or white wine to your soaking water.)
  • While the plank is soaking, prepare the fish marinade.
  • Combine the soy sauce, mustard, sriracha sauce, chopped garlic, zest and juice of a half a lemon and pepper.
  • Add the marinade to the salmon fillets and let rest for 30 minutes.
  • Enjoy a glass of white wine while waiting.
  • Preheat the barbecue on high while preparing the grilled corn salsa.
  • Combine all the ingredients except the corn.
  • Grill the ear of corn on the barbecue until the kernels brown. Remove the kernels from the cob  and add them to the salsa.
  • Cut the last lemon into wedges and grill it on the barbecue. Set aside.
  • Turn off the burner on one side of the barbecue for indirect cooking. On the side that’s turned off, place the cedar plank directly on the grill, then place the salmon directly on the plank. Close the cover and cook for 10 minutes.
  • Serve the salmon with an arugula salad and the grilled corn salsa. Drizzle with the juice of the grilled lemon.

Special Note