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
Soak grilling planks in hot tap water for 15-30 minutes.
First: 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.
Second: 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.
Next: 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.
Finally: 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.