Every couple years, a basic nutrient is glorified and/or vilified with updated dietary studies. Carbs were uncool, and then high-protein diets were a thing, then Paleo diets were it. All of a sudden, anti-oxidants cure everything from wrinkles to ringworm. While a portion of this is metabolic mumbo-jumbo, the American Heart Association has found that Omega-3 Fatty Acids do have a wide range of benefits. Increasing your intake of fresh fish, salmon in particular, is one of the best ways to increase your intake of said OMG-3's.
Since the release of the studies in the early 2000's, the American intake of salmon has spiked to four times what is used to be in the '90s. Omega-3's rule! Every cell in our body is surrounded by a cell membrane composed of mainly of fatty acids. The cell membrane allows the proper amounts of necessary nutrients to enter the cell, and ensures that waste products are quickly removed from the cell. So, here’s another great Cedar Planked Salmon Recipe to aid you cell membrane health and well being.
- 1 Cedar Grilling Plank
- 1/4 Cup maple syrup
- 2 Tablespoons Cointreau (orange-flavored liqueur)
- 1 Teaspoon grated lemon rind
- 1/2 Teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 (6-ounce) salmon portions
- 1/4 Cup fresh orange juice (about 1 orange)
- 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 salt and black pepper over fish; brush fish with syrup mixture.
- Soak cedar grilling plank in water for at least one hour, making sure it’s completely submerged.
- Heat grill to medium-high (400ºF). Put salmon skin-side down on the plank and add loaded plank to the grill. 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.
- When the salmon is cooked to your liking, or the internal temperature reaches 145ºF, serve it on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin for easy removal.
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