Serves 4
Ingredients:
2 tablespoons vegetable oil
2 tablespoons grated fresh ginger
3/4 teaspoon ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons coarse salt (kosher or sea)
1/4 teaspoon cayenne pepper
1 salmon fillet (about 2 pounds total), preferably wild caught
Mango Salsa:
1 ripe mango, peeled, pitted, and cut into 1/2-inch dice
3 tablespoons lemon juice
1 tablespoon chopped fresh cilantro leaves
You'll also need:
1 cedar plank (can be found at Costco or Sam's)
Directions:
Mix the oil, ginger, cumin, coriander, salt, and cayenne pepper together in a small bowl. Rub the marinade over the salmon fillet. Cover and refrigerate for 30 minutes. Meanwhile, combine the mango, lemon juice, and cilantro in a small bowl and set the salsa aside.
Prepare the grill for indirect grilling. Place the salmon fillet on the plank in the center of the hot grate, away from direct heat, and cover the grill. Cook the salmon until cooked through, about 20-30 minutes. To test for doneness, insert an instant-read thermometer through the side of the salmon: The internal temperature should be about 135 degrees F. The salmon should flake when slightly pressed with a finger or fork.
