Newnan
Cedar Plank Salmon-Alfoos Mango Balsamic
Cedar Plank Salmon-Alfoos Mango Balsamic
Branch & Vine
Main Course
Flavorful Cedar Plank Salmon-Alfoos Mango Balsamic
Ingredients
1 whole side of salmon, or 4 (6-ounce) salmon fillets, skinned
1/2 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1Tablespoon Dijon mustard
1 Tablespoon light brown sugar
1/4 cup B&V Alfoos Mango Balsamic Vinegar
1 - 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 2 hours
Extra-Virgin Olive Oil, for oiling the planks
Directions
Prepare the planks by soaking them in water. Prepare the marinade. In a small bowl mix together the balsamic vinegar, salt, pepper, brown sugar and Dijon mustard. About two hours before cooking, place the salmon skin side down in a large baking dish. Brush the top of the salmon with the marinade. Cover and refrigerate. Preheat your grill. Remove the planks from the water and dry. Brush the planks with extra virgin olive oil. Place the planks on the grill to preheat for 5 minutes. Place the salmon on the planks and brush with the marinade. Cook the salmon until desired doneness, for 10-20 minutes. The thickness of your salmon will determine the appropriate cooing time. You may want to keep a squirt bottle of water handy for any flare ups on the grill. Remove the salmon to a serving platter.