CEDAR PLANK SALMON
EASY ENTERTAINING: Summer is starting to wind down, and so is grilling season. Take advantage of the remaining warm days with cedar plank salmon. Serve with this purple potato salad: In a medium saucepan, add 2 pounds purple ( or mixture of red, gold and purple) potatoes to cold, salted water; bring to boil and cook about 15 minutes or until fork- tender, but not mushy. Drain, rinse in cold water and cut into bite- size pieces. Place potatoes in a large bowl; toss with 1 medium diced red onion, 2 chopped celery ribs, 1/ 4 cup chopped fresh dill and 1/ 4 cup chopped parsley. In another bowl, stir together 1/ 2 cup low- fat mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon celery seed, 1/ 8 teaspoon cayenne pepper, 1 1/ 2 teaspoons white vinegar and juice of 1 lemon. Add coarse salt and pepper to taste. Toss gently to mix. ( Adapted from Food Network star Tyler Florence.) Add coleslaw, and scoop your favorite flavors of ice cream for dessert. Plan ahead: Save enough salmon and potato salad for a second meal ( see Round 2: Heat and Eat, Page 3).
Ingredients
1 cedar grilling plank 1/ 4 cup packed brown sugar 1 tablespoon chili powder 1 ( 2- pound) salmon fillet, skin on 1 tablespoon canola oil
Servings: makes 8 ( 3- ounce) cooked servings Preparation time: 15 minutes Cooking time: 30 to 40 minutes
Soak plank according to manufacturer’s directions. Drain and pat dry. Heat grill to medium- high for 15 minutes. Reduce heat to medium- low.
Meanwhile, mix brown sugar and chili powder in small bowl. Brush salmon with oil. Rub seasoning mixture on flesh side of salmon. Place salmon, skin- side down, on plank and place plank on grill. Cover; grill 30 to 40 minutes or until fish is opaque throughout. Serve.
Per serving: 192 calories, 24 grams protein, 7 grams fat ( 34 percent calories from fat), 1.1 grams saturated fat, 7 grams carbohydrate, 53 milligrams cholesterol, 105 milligrams sodium, no fiber.
Carb count: 1/ 2.