A cedar plank imparts a subtle smoky flavor to salmon filets, which are served alongside skewers of grilled eggplant, squash, and Shishito peppers. Though the fish is rich, a light citrusy marinade gives the meal a brightness that’s perfect for a warm summer evening.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 1 hour and 30 minutes
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1 tablespoon mirin
1 tablespoon coconut vinegar
1 tablespoon coconut sugar
2 tablespoons raw honey
1 tablespoon coconut aminos
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon melted coconut oil
4 (7-ounce) Thrive Market Salmon Filets
Japanese eggplant, cubed
Summer squash, cubed
Special equipment: 2 food-safe cedar planks for grilling
Soak cedar planks in salted water for 2 hours, then drain.
In a large bowl, whisk together lemon, lime, and orange juices with mirin, coconut vinegar, coconut sugar, honey, coconut aminos, ginger powder, red pepper flakes, garlic powder, and coconut oil. Toss with salmon, cover, and let marinate 30 minutes to 1 hour.
String shishito peppers, eggplant, and summer squash on metal or bamboo skewers.
Remove salmon from marinade and place on cedar planks. Set grill for indirect grilling and heat to medium-high. Place planks in the center of the hot grate, away from heat. Brush vegetable kabobs with marinade and place on grill rack as well. Cover the grill and cook until fish and vegetables are cooked through, around 25 minutes. Serve immediately.
Photo credit: Paul Delmont
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