Soak the cedar plank in water for at least two hours and then
drain. Set the grill for indirect cooking and heat to medium-high.
Place the cedar plank in the center of the hot grate, and heat for 10
minutes.
While the plank is heating, use a zester or the small holes on a box
grater and remove about one teaspoon of the outer skin of the orange
and combine with the marmalade, mustard, and mint leaves. Slice the
orange into thin slices, removing the outer peel, and set aside.
Carefully lay the salmon fillets (on what was skin-side down) on the
hot plank, sprinkle with salt and pepper, and top with the orange
glaze. Place the orange slices and almonds if desired on top and cook,
with grill covered, until the salmon flakes, about 30 minutes.
Note: There may be some crackling and smoking while the salmon
cooks. Keep a water bottle handy and mist the edges of the plank with
water if they begin to flame.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
