Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. This recipe requires 24hr. advance preparation (soaking the plank), but as soon as your taste buds meet the Mango-Passionfruit and Chipotle Pepper Glazed Salmon you realize that you could have waited well over a week.

Ingredients:

• - 1 untreated cedar plank (16-18” x 8” x 1” to fit on your grill)
• - 1 3 to 4 pound fresh sockeye salmon(or lg. rainbow trout) fillet with skin on (ie: wild salmon - not farm raised)
• - 1 teaspoon each sea salt and freshly ground pepper
• - 1 6.5oz jar SweetSting Mango-Passionfruit Glaze
• - 2 tbsp. Smoky Iguana Chipotle Salsa or Pepper Sauce (more if you like it hot!)
• - 1/3 cup light brown sugar
• - 1 teaspoon balsamic vinegar
• - 1/4 cup orange juice

Directions:

Plank: Soak the wood plank in water for 24 hours in advance of grilling (remove any splinters or excessive sawdust.)

Salmon: Lightly salt and pepper the salmon fillet, cover and place in refrigerator.

Glaze: In a mixing bowl, combine & whisk together the SweetSting Mango-Passionfruit Glaze, Smoky Iguana Chipotle Salsa, brown sugar, vinegar and orange juice, reducing any fruit chunks to 1/4” or less.

Grilling: Pre-heat grill (400-500 degrees).

Place the salmon on the plank skin side down and cover the salmon with the glaze and place plank on grill and cover grill. Cook for about 10 to 12 minutes at 400 to 500 degrees. The plank will begin to smoke around 5 minutes, but keep the grill covered. Check salmon at 10 minutes to see if the flesh begins to flake. If so, It’s done. Turn off grill and gently remove the salmon from plank and place on a serving dish.

Makes 6 to 8 servings
Heat Scale: “Mildly Medium”