Lunch / Dinner
Sweet and savory elements, like fresh melon and herbs, combine for one simple and super-fresh planked salmon entrée that's perfect for al fresco dining.
FOR THE SALSA, COMBINE:
FOR THE SALMON, COMBINE:
Prepare plank by soaking it in water at least 1 hour.
For the salsa, combine cilantro, mint, dill, honey, zest, and lime juice.
Combine honeydew, cantaloupe, and watermelon in a bowl; sprinkle with chili powder and toss gently with herb mixture. Season salsa with salt and pepper flakes.
Prepare grill for two-zone grilling, heating one side to high and the other side to medium.
Place soaked plank over high heat until it smolders and crackles, about 3 minutes. Transfer plank to medium heat.
For the salmon, combine brown sugar, oil, salt, pepper flakes, thyme, and granulated garlic. Press rub into salmon.
Arrange salmon, skin side down, on plank. Cook salmon, covered, until a thermometer inserted into the thickest part registers 145°, 8–12 minutes. (Check periodically to make sure the plank hasn't caught fire; if it does, spritz it with water to douse the flame.)
Serve salmon with melon salsa.
Gently toss the melon with the herb mixture so the fruit doesn't break down too much.
Press the rub mixture into the salmon, then place it on top of the plank on the grill.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 150mg 50%
Sodium 573mg 23%
Carbs 39g 13%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.