Cedar Plank Salmon with Maple-Mustard Glaze
- 4 (5 oz.) pieces Atlantic salmon
- ¼ tsp. salt, divided
- ½ tsp. black pepper, divided
- 3 Tbsp. maple syrup
- 3 Tbsp. Dijon mustard
- 1 lb. asparagus
- 1 tsp. olive oil
Directions1. Use water, wine or cider to soak the cedar plank for about 60 minutes before grilling. The plank must be fully submerged under water, so place a heavy object on top of the plank, if necessary. 1. Preheat grill to medium, about 350-375°F. 1. Remove the skin from the salmon, and cut out the blood line. Season the salmon fillets with ⅛ tsp. salt and ¼ tsp. pepper and place them on a cedar plank. 1. Whisk maple syrup and mustard until combined, and brush about half the mixture over the salmon. 1. Place the cedar plank with salmon fillets on the grill. Start checking for doneness at about 12 minutes and about halfway through cooking, brush with the remaining maple/mustard mixture. The salmon is done when the internal temperature reaches 145°F and it flakes when pressed. 1. While the salmon cooks, cut the woody ends off the asparagus and discard. Coat the stalks with olive oil, ⅛ tsp. salt and ¼ tsp. pepper. Place on the grill, cover and allow to cook for 3-5 minutes, until soft and slightly charred. 1. Serve and enjoy!
Per Serving: Calories 380, Total Fat 20g(Saturated 4.5g, Trans 0g), Cholesterol 80mg, Sodium 510mg, Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 12g), Protein 31g, Vitamin A 20%, Vitamin C 20%, Calcium 6%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsSummer Special Occasion Sodium Smart Main Dish Grilling Gluten Free Fish/Seafood Dairy Free