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Cedar-Plank Wild Salmon with Elote Relish (Serves 2-4)

By June 24, 2020 October 6th, 2020 No Comments

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

  1. Prepare a charcoal or gas grill to medium heat, around 350-degrees. 
  2. Place soaked cedar planks on the grill grates.
  3. 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. 
  4. 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. 
  5. Serve grilled salmon with Elote Relish. Garnish with lime wedges.