Name: Cedar Plank Salmon with Peach Pico De Gallo
Total time: PT7920.0S
Yield: 4
Ingredients: 2 cup White Wine; 2 Skinless Salmon Fillets; 2 tablespoon Olive Oil; to taste Kosher Salt; to taste Freshly Ground Black Pepper; 1/2 teaspoon Dried Dill Weed; 1 pound Roma Tomato; 1.5 pound Peach; 1 Jalapeño Pepper; 1 cup White Onion; 1 clove Garlic; 1/2 cup Fresh Cilantro; to taste Salt; to taste Ground Black Pepper; 1 Lime

Grilled salmon on cedar planks that are soaked in white wine and elegantly served with peach pico de gallo.

Low-Fat

Oven

Intermediate

Date Night

Cedar Plank Salmon with Peach Pico De Gallo

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White Wine

Skinless Salmon Fillets

Olive Oil

tablespoon

Kosher Salt

to taste

Freshly Ground Black Pepper

Dried Dill Weed

teaspoon

Roma Tomato

pound

Peach

Jalapeño Pepper

White Onion

Garlic

clove

Fresh Cilantro

Salt

Ground Black Pepper

Lime

Stove

Grill

Soak 2 pieces of cedar plank in {@0:} for 2-4 hours.

Soak 2 pieces of cedar plank in White Wine (2 cup) for 2-4 hours.

Preheat your gas grill to medium heat, around 350 degrees F (180 degrees C). If using an oven, preheat oven to 375 degrees F (190 degrees C).

Place each {@1:} on each cedar plank. Brush salmon with {@4:}. Season generously with {@3:} and {@0:}. Sprinkle {@2:} evenly on the fillets.

Place each Skinless Salmon Fillets (2 N/A) on each cedar plank. Brush salmon with Olive Oil (2 tablespoon). Season generously with Kosher Salt ( to taste) and Freshly Ground Black Pepper ( to taste). Sprinkle Dried Dill Weed (1/2 teaspoon) evenly on the fillets.

Place each Skinless Salmon Fillets (2) on each cedar plank. Brush salmon with Olive Oil (2 tablespoon). Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Sprinkle Dried Dill Weed (1/2 teaspoon) evenly on the fillets.

Place the cedar plank on the grill and cover. Grill for about 12-15 minutes and check for doneness.

Using tongs and oven mitts, remove the cedar plank salmon and transfer to a flat surface to rest.

To make the Peach Pico De Gallo: Chop {@3:},{@5:}, {@0:}, {@2:}, {@4:}, and {@1:}.

To make the Peach Pico De Gallo: Chop Roma Tomato (1 pound) [Diced],Peach (1.5 pound) [Deseeded, Diced], Jalapeño Pepper (1 N/A) [Deseeded, Finely Chopped], White Onion (1 cup) [Diced], Garlic (1 clove) [Minced], and Fresh Cilantro (1/2 cup) [Chopped, Firmly Packed].

To make the Peach Pico De Gallo: Chop Roma Tomato (1 pound),Peach (1.5 pound), Jalapeño Pepper (1), White Onion (1 cup), Garlic (1 clove), and Fresh Cilantro (1/2 cup).

Combine in a large mixing bowl, season with {@2:} and {@0:}, pour {@1:} over, and mix well.

Combine in a large mixing bowl, season with Salt ( to taste) and Ground Black Pepper ( to taste), pour Lime (1 N/A) [juiced] over, and mix well.

Combine in a large mixing bowl, season with Salt (to taste) and Ground Black Pepper (to taste), pour Lime (1) over, and mix well.

Top the salmon with Peach Pico De Gallo. Serve and enjoy!

Cedar Plank Salmon with Peach Pico De Gallo

4.7

2HRS 12MINS

$6.91

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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