Cedar Plank Salmon with Cucumber Dill Sauce

Don't be intimidates by all the ingredients or cooking on a cedar plank. If you eat clean, you probably already have them around, and the cedar plank is easier than cooking in a pan!

Cooking salmon on cedar planks imparts wonderful flavor and protects the fish from burning or sticking to the grill. A simple glaze with olive oil, lemon juice, dijon mustard, dill, salt, and pepper adds spice, while the refreshing tzatziki-style yogurt and cucumber sauce makes the dish creamy and tangy. If you like the tanginess that lemon zest gives, go ahead and add more to the sauce. Serve with lemon wedges and enjoy!

1/2 Green
1 Red

Makes 6 servings

Salmon Ingredients:

2½ lbs. raw center-cut salmon fillet with skin
1 untreated cedar plank (about 17-by-10-1/2 in.)
2 Tbsp. water

2 Tbsp. olive oil
1/2 cup Dijon mustard

2 fresh dill sprigs, chopped
Juice of one lemon
¼ cup fresh lemon juice
2 cloves garlic, finely chopped
Ground black pepper (to taste; optional)
Salt (to taste; optional)

Salmon Preparation:

1. Soak plank in water for 3 hours before grilling.
2. In a small bowl, combine water, olive oil, Dijon mustard, lemon juice, garlic, dill, salt and pepper. Whisk together.

3. Preheat grill on high.
4. Place the salmon skin-side down on the cedar plank.
5. Place salmon on plank on the grill.
6. Drizzle lemon/mustard/garlic mixture over the salmon.
7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.

Cucumber Sauce Ingredients Preparation:

¼ medium cucumber, finely chopped
4 fresh dill sprigs, chopped (reserve a small amount for garnish)
¼ cup reduced fat (2%) plain Greek yogurt
½ tsp. finely chopped lemon peel

lemon slices for garnish
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Cucumber Sauce Ingredients Preparation:

1. While salmon is grilling, make cucumber sauce by combining cucumber, dill, yogurt, lemon peel, salt (if desired), and pepper (if desired) in a medium bowl; mix well. Set aside.
2. Remove salmon from plank with spatula, gently peeling off the skin and place on a serving plate.
3. Top salmon with cucumber sauce. Garnish with lemons and dill.

I served this with a salad, but it would also be wonderful alongside brown rice or quinoa!

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