Cedar Plank Salmon with Grilled Cherry Tomatoes
- Level: Easy
- Yield: 8 to 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 305
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 28
- Cholesterol
- 73
- Sodium
- 454
- Total: 1 hr (includes soaking time)
- Active: 30 min
Ingredients
3 center-cut salmon fillets, skin and pin bones removed
Kosher salt and freshly ground black pepper
3 teaspoons demerara or light brown sugar
16 ounces cherry tomatoes, preferably multi-colored
1 tablespoon olive oil
1/2 cup fresh flat-leaf parsley leaves
Juice of 1 lemon
Directions
Special equipment:
3 large cedar planks for grilling, a grill basket and an instant-read thermometer- Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
- Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
- Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
- When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
- Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
- Spoon the tomato mixture over the salmon and serve immediately.