Preparation
15 minutes
Cook Time
30 minutes
Serves
4-6
Cooking Level
Medium
Directions
Step 1
Prepare the brine for the salmon by bringing 1 quart of water to a boil, add in the coconut sugar and salt, stir to dissolve, and allow to cool to room temperature.
Step 2
Once brine has cooled, place salmon in a casserole dish, sprinkle black peppercorns over it, and pour the brine over it.
Step 3
Preheat the grill to 425°F.
Step 4
Prepare the salsa as the grill is preheating by combining the tomatoes, peaches, bell pepper, onion, and minced serrano pepper. Toss to combine.
Step 5
In a small bowl, combine the fresh lime juice, brown sugar, and chili powder. Pour over the prepared salsa ingredients and stir. Store in the fridge until ready to serve.
Step 6
Once the grill is preheated, remove the salmon from the brine and pat dry. Discard the black peppercorns.
Step 7
Place the salmon on the cedar plank, sprinkle with salt and pepper, then layer fresh lemon and orange slices across the length of the fish.
Step 8
Grill the salmon on the cedar plank at 425°F for 25 – 30 minutes until it reaches an internal temp of at least 125°F.
Step 9
Pick fresh cilantro leaves from the stems and toss them into the salsa right before serving.
Step 10
Once the salmon has reached your desired internal temp, place it on a serving plate and top with the Tomato and Peach Salsa. Serve with additional salsa on the side.
Pro Tip
• Fresh peaches may be used in substitute for frozen, you’ll need about 3.
• For more intense flavor, let salmon rest in the fridge for at least 4 hours to overnight. If you prefer your salmon more medium-well, add about 5 more minutes to the cooking time.
