Grilled Cedar Plank Salmon with a Fire Roasted Jalapeno and Sesame Salsa by Nick Hill
Serves: 4-6 people
Prep: 4 hrs
Cook: 30 min
Time: 4 hrs 30 min
Ingredients for Salmon
1 medium (2-4 lbs) Filet of Fresh Salmon - bones removed
1 large Cedar Plank (soaked in water for a minimum of 4 hours before grilling)
Salt and Pepper to taste for the salmon
Ingredients for Salsa
2 Bunches Cilantro, Finely Chopped
2 whole Fresh Jalapenos
1 whole Poblano Pepper
1.5 Tbsp Fresh Squeezed Lime Juice
2 cloves Garlic, Finely minced
3 Tbsp Toasted Sesame oil
½ tsp Toasted Sesame Seeds
½ tsp Kosher Salt
- Start by fire roasting the jalapenos and poblano pepper until you’ve created a nice char on the outside. Place the Poblano pepper in a plastic bag for 8-10 minutes to sweat and loosen up the skin. While that is sweating, remove the top of the Jalapenos and remove the seeds and veins (if you prefer a more spicy salsa, keep the seeds). Remove the skin from the poblano pepper by scraping the outside with the back of your knife. Remove the top and seeds from this as well. Finely chop the jalapenos and poblano pepper.
- Combine the peppers and remaining salsa ingredients in a small mixing bowl and whisk thoroughly to emulsify the ingredients.
- Cover bowl with plastic wrap and refrigerate for one hour to bring out all of the flavors in the salsa.
- Preheat your grill to 450 degrees.
- Place your salmon on the presoaked cedar plank skin side down. Lightly salt and pepper the salmon to your liking. Spoon the salsa in an even layer across the entire surface of the salmon.
- Place the cedar plank salmon over direct heat and grill for aprox 16-20 mins until the internal temp hits 120 degrees.
- Let the salmon rest for 15 minutes and then enjoy.