Main dishes

Cedar-Plank Salmon & Succotash

Name: Cedar-Plank Salmon & Succotash
Yield: 4 servings
Ingredients: 1 Untreated cedar grilling plank, soaked; 1 lb Salmon fillet, cut into serving-size portions; 1 tbsp Olive oil; 1 tsp Kosher salt; 1 tbsp Lemon juice; 1 tbsp Unsalted butter; 1 cup Frozen corn; 1 cup Frozen lima beans; 1 cup Cherry tomatoes, halved; ¼ cup Sliced scallions; ¼ cup Chopped parsley

Salmon grills on a cedar plank while corn, lima beans, and cherry tomatoes cook in butter for the succotash.

Serves 4

Start cooking

Ingredients

Cooking for

Untreated cedar grilling plank, soaked1
Salmon fillet, cut into serving-size portions1 lb
Olive oil1 tbsp
Kosher salt1 tsp
Lemon juice1 tbsp
Unsalted butter1 tbsp
Frozen corn1 cup
Frozen lima beans1 cup
Cherry tomatoes, halved1 cup
Sliced scallions¼ cup
Chopped parsley¼ cup

Before you start

Use a food-safe cedar grilling plank, soaked according to its manufacturer’s instructions. Cook over indirect heat and use extra planks for a larger batch. Follow the package cooking directions for frozen lima beans before adding them to the skillet.

Directions

Set up the grill for indirect heat at about 375°F. Drain the soaked plank and pat the salmon dry.
Rub the salmon with olive oil and salt. Arrange on the plank with space between portions and place over indirect heat.
Close the lid and cook for 18 to 22 minutes, until the thickest portion reaches 145°F. The plank should smolder without catching fire.
Meanwhile, cook the lima beans according to their package directions and drain.
Melt the butter in a skillet over medium heat. Cook the frozen corn for 4 to 5 minutes, stirring, until hot.
Add the lima beans and tomatoes and cook for 3 to 4 minutes. Remove from the heat and stir in the scallions and parsley.
Lift the salmon off the plank with a wide spatula. Drizzle with lemon juice and serve with the succotash.

Directions

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