Red wine and fish? You bet. Contrary to popular belief, fatty fishes such as salmon, trout, and tuna come alive when served alongside a crisp glass of light-bodied red wine, especially when served up on the grill. This easy-to-make Cedar-Plank Salmon and Elote Relish recipe is a bona fide crowd pleaser. Heads up: This could become your go-to summer barbecue recipe! Don’t say we didn’t warn you.
Cedar-Plank Wild Salmon with Elote Relish (Serves 2-4)
Pair with: West County Pinot Noir
Cedar-Plank Wild Salmon with Elote Relish (Serves 2-4)
Ingredients
- 2 cedar planks for the grill, soaked in water for 2 hours
- 2 lbs wild salmon fillets
- ¼ cup olive oil, divided
- 4 ears sweet corn, blanched in hot water and cut off of cobs
- 1 tablespoon diced shallot
- 2 tablespoons chopped cilantro
- 2 teaspoons chili powder
- Juice of one lime
- 1 lime, cut into wedges
- 2 tablespoons grated Cotija or Parmesan cheese
- Salt and pepper (to taste)
Method
- Prepare a charcoal or gas grill to medium heat, around 350-degrees.
- Place soaked cedar planks on the grill grates.
- Rub salmon fillets with 2 tablespoons of olive oil, salt, and pepper. Place fillets skin-side down on the cedar planks and close grill lid. Grill for 12-15 minutes or until salmon is cooked to your liking.
- While salmon grills, prepare the Elote Relish. Combine corn, shallot, cilantro, chili powder, lime juice, remaining 2 tablespoons of olive oil, grated Cotija, and salt/pepper to taste.
- Serve grilled salmon with Elote Relish. Garnish with lime wedges.