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Salmon. It’s delicious and nutritious. Try this delicious recipe and you’ll fall in love with this healthy fish all over again!

This dish can also be prepared using a cedar plank designed for oven use only, which are available at Sur La Table or online.

INGREDIENT

  • 2-4 untreated cedar grilling planks, depending on size
  • ½ Tbsp. paprika
  • 1 tsp. brown sugar
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • ½ tsp. dried tarragon
  • 1 tsp. lemon zest
  • ½ tsp. dried basil
  • 4 (4-oz.) salmon fillets (option: skin removed)
  • olive oil cooking spray
  • 4 tsp. extra-virgin olive oil
  • lemon wedges, for garnish

Makes 4 servings.

DIRECTIONS

  1. Soak the cedar grilling planks in water for 1-4 hours, or according to the manufacturer’s directions. Note that you may be able to place two or more pieces of salmon on one board; adjust the number of boards used as needed.
  2. Combine the paprika, brown sugar, pepper, garlic powder, tarragon, lemon zest, and basil in a small bowl. Sprinkle and rub about 2 teaspoons of the herb mix onto each salmon fillet. Cover them with plastic wrap and refrigerate for 2-4 hours.
  3. Preheat a grill to the med.-high setting. Drain the grilling planks, spray them lightly with olive oil cooking spray if the salmon is skinned, and arrange the salmon on top. Drizzle a teaspoon of olive oil on top of each salmon fillet.
  4. Place the planks on the preheated grill, cover, and cook for 10-15 minutes for 1-inch thickness, or until the fish flakes easily and is uniformly pink in the center. (Add 10 minutes in cooking time for each additional inch of thickness.)
  5. Serve the salmon with lemon wedges.

Per serving: Calories 284 (from fat 180); Fat 20g (saturated 4g); Chol. 62mg.; Sodium 68mg; Carbs. 2g; Protein 24g.

Source: DASH Diet for Dummies, A Wiley Brand, by Dr. Sarah Samaan, Rosanne Rust, and Cindy Kleckner.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...