This delicious salmon fillet picks up a woodsy flavor as it grills atop a soaked cedar plank. Pair it with either the peppy blackberry sauce or the creamy dill sauce—or try both! The sauces can be served warm or cooled.
2 tablespoons cranberry juice, apple juice or water
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1 cup finely chopped cucumber
¼ cup plain low-fat yogurt
2 tablespoons light mayonnaise or salad dressing
2 teaspoons chopped fresh dill or ½ teaspoon dried dill
At least 1 hour before grilling, soak cedar plank in enough water to cover, weighting it to keep submerged. Thaw salmon, if frozen. Rinse the salmon with cold water; pat dry with paper towels.
Remove the cedar plank from the water. Place the salmon fillet on the plank, skin side down. Brush oil atop the salmon. Sprinkle with parsley, sage, salt, and pepper.
Prepare grill for indirect grilling. Test for medium heat above center of grill (not over coals). Place the salmon on the plank in the center of the grill rack. Cover and grill for 18 to 22 minutes or until the fish flakes easily when tested with a fork.
Meanwhile, for blackberry sauce, combine blackberries, cranberry juice, sugar, and Worcestershire sauce in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until desired consistency, stirring occasionally. If desired, strain out seeds.
For cucumber-dill sauce, combine cucumber, yogurt, mayonnaise, and dill in a small bowl.
Serve the salmon fillets with both sauces.
Tip: Look for cedar grill planks at a store that specializes in grilling supplies.