Nutrition per serving may change if servings are adjusted.
1 Plank (see Tips)
1 2½-pound fresh or frozen Alaskan salmon fillet (with skin), about 1-inch thick
2 teaspoons olive oil
½ cup chopped onion (1 medium)
2 cloves garlic, minced
¼ cup no-salt-added tomato sauce
¼ cup reduced-sugar ketchup
¼ cup pure maple syrup
2 tablespoons no-salt-added tomato paste
1 tablespoon cider vinegar
2 teaspoons reduced-sodium Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon ground ancho chile pepper
¾ teaspoon salt
¼ teaspoon black pepper
At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking. Drain well before using. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside.
Meanwhile, for sauce, in a small saucepan heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until tender. Stir in tomato sauce, ketchup, maple syrup, tomato paste, cider vinegar, Worcestershire sauce, mustard, ground ancho chile pepper, salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Let cool.
Spread flesh side of salmon with ½ cup of the sauce. Cover and chill 30 minutes. Chill the remaining sauce until serving time.
For a gas or charcoal grill, place plank on the rack of an uncovered grill directly over medium heat 3 to 5 minutes or until plank begins to crackle and smoke. Place salmon, skin side down, on grill plank, tucking under thin edges to fit. Cover and grill 18 to 22 minutes or until fish begins to flake when tested with a fork. Serve with the remaining sauce.
Tips: Look for grilling planks in the grilling supplies section of hardware and home supply stores.