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Cedar-Planked Salmon in an Asian-Style Marinade with Pickled Ginger and Watercress Salad

Cedar-Planked Salmon in an Asian-Style Marinade with Pickled Ginger and Watercress Salad

Author: Holland America Line
Description: Heart Healthy Recipe
Alternative: Salmon can just be grilled directly instead of plank. — Yield: 6 servings

Ingredients:

Salmon
1 cedar grilling plank (15 x 6 1/2 x 3/8-inch)
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 3 1/2-pound salmon fillet
1/4 cup chopped scallions
1 tablespoon sesame seeds, toasted

Pickled Ginger and Watercress Salad

1 clove garlic, crushed
1/8 teaspoon kosher salt
1 tablespoon liquid from a jar of picked ginger
1 tablespoon fresh lime juice or rice wine vinegar
1 tablespoon canola oil
1 teaspoon honey
Freshly ground black pepper to taste
6 cups stemmed, washed and dried watercress
4 scallions, chopped
1/3 cup drained pickled ginger

Recipe Properties:

Salmon

1. Immerse and soak the plank in water 1 hour; drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork.
5. To serve, place on bed of Pickled Ginger and Watercress Salad (recipe below) on 6 plates. Top with portions of salmon and sprinkle with scallions and sesame seeds.

Pickled Ginger and Watercress Salad

1. With the side of a chef’s knife, mash garlic with salt. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.