Cointreau Glazed Cedar Plank Salmon

Ingredients

• XL 7x15" Cedar Grilling Planks
• 6 (6-ounce) Salmon Fillets (about 1 inch thick)
• 1/4 c. Maple Syrup
• 2 TBS. Cointreau (orange-flavored liqueur)
• 1 tsp. Grated orange rind
• 1/2 tsp. Salt, divided
• 1/4 tsp. Freshly ground black pepper, divided
• 1 c. Orange sections (about 2 oranges)
• 3/4 c. Diced peeled avocado (about 1)
• 1/4 c. Fresh orange juice (about 1 orange)
• 2 TBS. Finely chopped red onion
• 2 TBS. Finely chopped red bell pepper
• 1 TBS. Finely chopped fresh chives
• 1 TBS. Fresh lime juice
  
  

Directions

1. Soak grilling planks in hot tap water for at least 15 minutes.
2. Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture. Place fillet on the grilling plank, skin down.
3. Place plank and fillet on a preheated grill and close lid. Cook fillet for 12-15 minutes per pound. The plank will smolder, creating smoke. That's what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.
4. When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.
5. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.