WALK-THE-PLANK SALMON WITH GRILLED PINEAPPLE AND ASPARAGUS
See page 203 for grilled pineapple and asparagus recipes.
(Number of Powerfoods: 3)
2 WILD SALMON FILLETS (ABOUT 1½ POUNDS) SALT AND PEPPER
4 TABLESPOONS GRAINY MUSTARD
6 TABLESPOONS PACKED BROWN SUGARGRILLED PINEAPPLE:
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
¼ TEASPOON GROUND CLOVES
1 TEASPOON GROUND CINNAMON
2 TABLESPOONS HONEY
1 TABLESPOON LIME JUICE
1 RIPE PINEAPPLE
1 TABLESPOON DARK RUM
1 TABLESPOON GRATED LIME ZEST
GRILLED ASPARAGUS:
1 POUND ASPARAGUS, TOUGH ENDS TRIMMED
1½ TABLESPOONS EXTRA-VIRGIN OLIVE OIL
SALT AND PEPPER
FOR THE FISH
1. Soak 1 or 2 cedar planks in cold water for 2 hours. Remove and shake off the water.
2. Rinse the salmon fillets under cold water and pat dry with paper towels. This removes the excess
water, which can start to steam the fish.
3. Season the flesh side of the fillets with salt and pepper. Using a brush, spread the mustard over the
fish to cover. Make sure to get some on the thick vertical part of the fillet. Crush the brown sugar in a
bowl with a fork, then sprinkle over the mustard.
4. Place the cedar planks on a medium hot grill for 3 minutes, until you can smell smoke. Then turn
the planks over and place the coated fillets on the planks skin side down. Cover the grill and cook for
about 20 minutes or until the fish is cooked through. (It should reach an internal temperature of
135°F.) If your plank edges start to flame, mist with a spray bottle of water and move to a cooler part
of the grill. When done, serve right from the plank.
Makes 4 servings.
Per serving (salmon only): 420 calories, 43 g protein, 20 g carbohydrates, 15 g fat (2 g saturated),
420 mg sodium, 0 g fiber