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The Inaugural Issue: April/May

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NUTRITION CEDAR PLANK SALMON with CITRUS-AVOCADO SALSA By Isabel Gallego, uRawk Energy Bars Servings: 4 You'll need 2 12" cedar grilling planks. FOR THE MARINADE 1 tablespoon of freshly grated orange zest 4 tablespoons of Grand Marnier (liqueur) 1 cup Raw Blue Weber Agave Prep Time: 1 hour Cook Time: 15 minutes FOR THE SALSA 1/2 cup of fresh squeezed orange juice 2 tablespoons of fresh squeezed lime juice 1 1/3 cup of fresh orange segments (approx 2 large oranges) 1 diced and peeled Hass avocado 1 3/4 tablespoons finely chopped red bell pepper 1 3/4 tablespoons of finely chopped red onion 3/4 tablespoon of finely chopped fresh chives fresh ground pepper and Himalayan sea salt to taste 4 (6 oz) boneless, skin-on salmon fillets(approx 1 in thick) 1/8 teaspoon freshly ground black pepper 1/4 teaspoon pink Himalayan sea salt Preheat an outdoor grill for medium heat. Soak the cedar planks under warm water for 1-2 hours. In a medium mixing bowl, gently whisk ingredients for marinade and set aside. Place salmon fillets in a deep glass dish. Pour marinade over salmon and cover. Marinate in the refrigerator for at least 1 hour, occasionally turning the salmon. In a separate medium bowl, combine ingredients for salsa, toss lightly, cover and refrigerate. Place soaked planks on grill rack, close grill cover and heat for 3 minutes. Planks should look slightly charred. Carefully turn planks over and place salmon fillets (skin side down) on charred side of planks. Baste the salmon with the remaining marinade. Cover and grill for 12-15 min. Salmon fillets should have a beautiful golden color and flake easily when tested with a fork. Spoon the salsa over and around fillets. Drizzle some of the juice from the salsa over each fillet and serve.

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