Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4
2 ears of corn, silks and husks removed
2 jalapeño peppers
4 teaspoons extra virgin olive oil
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/4 teaspoon ground chipotle powder
1-1/2 pounds fresh salmon fillet
1 tablespoon fresh lemon juice
1.Immerse plank in warm water at least 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat.
2.Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3.In medium bowl, toss onion, cilantro, lime juice, 1/2 teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4.Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 teaspoon salt. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Approximate nutritional values per serving:
374 Calories, 20g Fat (5g Saturated), 74mg Cholesterol,
526 mg Sodium, 12g Carbohydrates, 1g Fiber, 30g Protein
Dietitian’s Dish Tip:
Balance the meal to include a serving of fruit and dairy. Try a fruit salad topped with yogurt.