Ingredients

How to make it

  • Put together your Blueberry Pico de Gallo: Mix all ingredients and let sit at room temperature. After 3 hours adjust seasoning and serve. Serve room temperature.
  • Yield: 4 cups
  • Prepare the Brine for the salmon. Bring water, Brown Sugar, Maple Syrup, salt and granulated sugar to a boil to dissolve sugars;
  • Add fresh herbs and chill brine. Once brine is chille, add the side of salmon to and marinate for 1-hour. [Vegetarian notes: I just divided up the brine and put tofu in one container and salmon in the other]
  • Remove from brine, discard brine and pat salmon dry. [No need to pat tofu dry]
  • Preheat oven to 450-degrees, or grill to high heat
  • Season fish with salt and pepper.
  • Place fish on the plank, then place in a heated oven or on a charcoal grill for about 15 minutes, glaze with Chipotle & Maple Glaze, continue cooking to desired doneness
  • Serve on plank garnished with fresh lemon wedges or transfer to a serving platter.
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Reviews & Comments 1

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    " It was excellent "
    pwydra ate it and said...
    This was really good. We just made this and it was one of the best salmon recipes we've tried. I even forgot to put the glaze on at the beginning and it still rocked.

    My only change would be that you don't need more salt after brining the salmon. Oh, and maybe wear gloves while mincing the jalapenos.
    Was this review helpful? Yes Flag
  • miikkah 7 years ago
    Blueberry Pico, tofu, chipotle AND vegan!
    I'm so trying this as soon as possible.

    Thanks for sharing the recipe.
    Was this review helpful? Yes Flag

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