Plank Grilled Salmon

We made salmon with rice, tropical salsa and corn on the cob on Wednesday and it was de-li-cious. We also mixed up some virgin margaritas, cause sometimes you just need a mid-week drink to get you through until the weekend. Or you just want an excuse to use pink plastic margarita glasses. Take your pick.

We registered for grilling planks for our wedding, and this was the first time we've used them. It made the fish so tasty!

MAKES 4 SERVINGS

3/4 cup finely diced pineapple
1/2 cup finely diced mango
1/2 cup finely diced peach
1/4 cup finely diced red pepper
1/4 cup finely diced red onion (we used yellow, cause we didn't have red on hand)
1 tablespoon chopped fresh cilantro
1 tablespoon orange juice
2 tablespoons lime juice
salt and pepper
Four 6-8 ounce salmon filet's
Season Salt
2 teaspoons honey
4 tablespoons unsalted butter, divided
4 finely chopped green onions
1 medium orange
Cedar planks for grilling

Soak planks for at least two hours before grilling.

To make the salsa, in a medium bowl combine the pineapple, mango, peach, bell pepper, red onion, cilantro and both juices. Lightly toss and season with salt and pepper to taste. Cover and refrigerate for up to 1 hour.

Rinse salmon and pat dry with paper towels. Place salmon filet's skin side down on a large, shallow platter and season with salt, pepper, and season salt. Drizzle 1/2 teaspoon honey over each filet. Place 1 tablespoon butter on each filet. Sprinkle filets with green onions and top each with 2 orange slices. Set aside.

Prepare plank for grilling. Place salmon filets on plank. Close lid and grill for about 10-12 minuets or until fish begins to flake. Remove fish from grill and allow to rest for 5 minutes.

Remove orange slices. Spoon salsa on the side or on top of filets and serve.

To make the corn, we soaked it (husks on) in a pot of water and brown sugar for 45 minutes. Then they go into the corn basket griller thing and sit on the grill for about 30 minutes. Yummy.