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Entree
American
2 servings
10 minutes
15 minutes
2 cedar planks, soaked
1 red onion, peeled, sliced into rounds
3 Melissa’s Organic Oranges, peeled, cut into rounds
2 (8 ounces) fresh salmon fillets
2 tablespoons extra virgin olive oil
½ fresh lemon
Kosher salt and freshly ground pepper, to taste
2 tablespoons fresh basil, minced
2 tablespoons fresh dill, minced
Prepare a hot grill.
Place 3 slices of red onion, in a row, on each cedar plank.
Place 6 slices of orange on top of the onions on each plank.
Lay the salmon on top of the oranges.
Drizzle the olive oil over the salmon and squeeze the lemon over the salmon as well.
Season with the salt and pepper and sprinkle with the herbs.
Place the planks on the grill and cover.
Cook until a meat thermometer inserted into the thickest part of the salmon reads 145ºF.
Time will vary depending on the thickness of the fish.
Serve right on the plank with some orange and lemon wedges.
