Grilled salmon filet with oranges on a cedar plank, on a standup propane grill's cooking grids with grilled asparagus.

Cedar Plank Salmon with Orange Glaze

Name: Cedar Plank Salmon with Orange Glaze
Prep time: 2 h 30 min
Cook time: 40 min
Yield: 5 Servings
Cuisine: Fish & Seafood
Ingredients: 4 Fresh California King Salmon Fillets© (6 oz.); 2 cup White Wine or Vegetable Broth; 2 cup Clam Juice or Fish Stock; 1 Lemon, quartered; 2 Mint Sprigs; 8 oz Mixed Salad Greens; 2 cup Fresh Pineapple Cubes, well drained; 1-1/3 cup Fresh Raspberries; 2 Kiwis, peeled and sliced

Recipe and photo courtesy of Ocean Garden Products, Inc.

Makes: 5 servings
Prep Time: 2 - 2-1/2 hours
Cook Time: 30 - 40 minutes

Ingredients:

4 (6 oz)	Fresh California King Salmon Fillets©
2 cup	White Wine or Vegetable Broth
2 cup	Clam Juice or Fish Stock
1	Lemon, quartered
2	Mint Sprigs
8 oz	Mixed Salad Greens
2 cup	Fresh Pineapple Cubes, well drained
1-1/3 cup	Fresh Raspberries
2	Kiwis, peeled and sliced

Additional Item:

• Cedar Plank

Directions:

Soak a cedar plank in water for at least two hours and then drain. 
Preheat grill to medium-high heat, for indirect cooking.
Place the cedar plank in the center of the hot grate, and heat for 10 minutes. 
While the plank is heating, use a zester or the small holes on a box grater and remove about one teaspoon of the outer skin of the orange and combine with the marmalade, mustard, and mint leaves.
Slice the orange into thin slices, removing the outer peel, and set aside.
Carefully lay the salmon fillets (on what was skin-side down) on the hot plank, sprinkle with salt and pepper, and top with the orange glaze. 
Place the orange slices and almonds if desired on top.
Cook, with grill covered, until the salmon flakes, about 30 minutes.