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While the cedar plank soaks for a minimum of 60 minutes, make the salsa and glaze.
In a medium saucepan whisk the
Mango Juice (1 1/4 cups)
Maple Syrup (2 Tbsp)
Chipotle Chili Powder (1/2 tsp)
Ground Ginger (1/2 tsp)
Garlic (2 cloves)
Onion Powder (1 tsp)
together. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
Remove from heat and whisk in 2 Tbsp of
Lime Juice (1)
Unsalted Butter (1 tsp)
Dijon Mustard (1/2 tsp)
. Divide the glaze into two portions. One to brush on the salmon and one to drizzle over the salmon for serving.
Preheat the grill to 400 degrees F (200 degrees C).
In a small bowl combine
Kosher Salt (1 tsp)
Smoked Paprika (1/2 tsp)
, and a few grinds of
Freshly Ground Black Pepper (as needed)
. Pat the salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
Skinless Salmon Fillets (4)
with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on the grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135 degrees F (55-57 degrees C). The time to cook will be dependent on your grill temperature.
Meanwhile, make the mango salsa by adding
Mangoes (1 1/2 cups)
Tomatoes (1/2 cup)
Red Onions (1/4 cup)
Jalapeño Pepper (1)
, 1 Tbsp of
Lime Juice (1)
Fresh Cilantro (1/3 cup)
Salt (1/2 tsp)
to a medium bowl. Keep covered and chilled until ready to use.
Remove salmon from the plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
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