Grilling salmon on a cedar plank imparts a deliciously smoky flavor to the fish. The tarragon cream sauce uses low-in-saturated-fat Greek-style yogurt. Look for cedar planks with other grilling supplies in supermarkets or hardware stores.
Active Time: 30 minutes |
Total Time: 30 minutes
1 1/4 pounds wild Alaskan salmon fillet
1/2 teaspoon plus a pinch of salt, divided
1/4 cup low-fat plain Greek yogurt
2 tablespoons extra-virgin olive oil, divided
1 tablespoon orange juice
1 tablespoon fresh tarragon, chopped
Soak a cedar grilling plank in water for 2 to 4 hours.
About 20 minutes before you’re ready to grill, preheat grill to medium. Season salmon with 1/2 teaspoon salt and let stand while the grill preheats.
Meanwhile, combine yogurt with 1 tablespoon oil, orange juice, tarragon and the remaining pinch of salt in a medium bowl. Whisk vigorously until all the oil has been incorporated into the yogurt.
When ready to grill, brush the salmon with the remaining 1 tablespoon oil. Place the soaked cedar plank directly over the fire for about 1 minute. Using tongs, turn the plank over to expose the slightly charred side. Place the salmon fillet skin-side down on the plank. Cover the grill and cook until the salmon is easily flaked with a fork, 7 to 10 minutes. Remove the entire plank from the grill and serve from it or transfer the salmon to a serving platter. Serve the salmon with the sauce.
Per serving :
12 g Fat;
2 g Sat;
7 g Mono;
67 mg Cholesterol;
1 g Carbohydrates;
30 g Protein;
0 g Fiber;
402 mg Sodium;
537 mg Potassium
0 Carbohydrate Serving
Exchanges: 4 lean meat, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 3) for up to 1 day. Equipment: Cedar grilling plank