Thanks for the cocoa rub recipe and here is a great recipe in return.


Double or triple this recipe recipe if needed

I do a lot of cedar planked salmon. This is a Net recipe not mine and can't
remember where I got this from to give credit to. But I do add some tips I
found when doing the planked salmon

This recipe always gets raves, salmon is a lovely color, gorgeous
presentation and tastes so good. And the recipe is really very simple



Sweet & Spicy Grilled Cedar Planked Salmon
with Mango Salsa
Serves 4 to 6

Marinade:
3 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper (or more if you like more heat)
1/2 teaspoon freshly ground black pepper
zest of one small orange
zest of one lemon

Approximately 6 tablespoons honey mustard
Approximately 1 1/2 pounds of salmon filets with skin on

1 "untreated" cedar plank large enough to hold filets
( get at lumber store and have them cut a board to fit your oven or grill.
Remember used planks cannot be re used again ! )so you may have 6 or more
pieces from one large board. ( Joan's note: I got mine cut in pieces to fit
my gas grill )

Optional for presentation: : Chopped fresh cilantro, basil and mint.

1. Combine first nine ingredients in small bowl.
2. Cut salmon filet into 4 six ounce filets or 6 four ounce filets, as
desired.
3. Brush honey mustard on each filet and place in a glass baking dish.
4. Sprinkle filets evenly with sugar and spice mixture and pat lightly to
adhere mixture. 5. Allow to marinade 2-6 hours in refrigerator.

While salmon marinades, soak cedar plank fully submerged in water for at
least 4 hours. ( Joan's note: at least 4 hours and the longer the better )

A. When ready to grill, preheat grill on high for approximately 10 minutes.
B. Place cedar plank on grill and allow it to get hot and just start
smoking.
C. Brush top side of plank liberally with olive oil and place filets skin
side down on plank. ( Joan's note : I sprayed the plank with Pam for
grilling spray )
D.Turn grill down to medium high heat .

E. Close lid and cook 15 - 20 minutes or until filets are cooked through and
flake easily. ( Joan's note: may even take less time depending on thickness
of salmon )
F. While filets are cooking peek under lid occasionally to be sure planks
have not caught on fire.
G. If planks start to flame, put flames out with a squirt bottle of water
and reduce heat if necessary to avoid flare-ups. ( Joan's note: My
experience is that the plank smokes and did not catch on fire )

For a dramatic effect serve fish directly on planks and garnish liberally
with chopped fresh herbs, pieces/slices of lemon. Joan's note: I also
mound hot, cooked mashed potatoes ( made with horseradish and butter ) on
the board for a knockout presentation and bring the board to the table
placing on hot pads or towels

For Mango Salsa
( Serve mango salsa with grilled pork, fish, or poultry. )

1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and finely chopped, or to taste


In a medium bowl, combine all ingredients. Mix well.
Let stand at room temperature a half hour before serving or refrigerate up
to 24 hours. Serves 4

Joan's note: this is a very delicious mango salsa recipe

P.s. please remember to discard cooled cedar plank appropriately and do
not re use )