Ingredients
4
4 servings
- •¼ cup whole grain mustard
- •2 tablespoons light brown sugar
- •1 orange, zested
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •1 teaspoon coriander
- •1 teaspoon cumin
- •4 salmon, cut skin-on
- •2 cedar planks
Instructions
- Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
- In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
- On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
- Preheat the grill to 350°F (180°C).
- Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 357
- Carbohydrate: 14g
- Fat: 19g
- Fiber: 26g
- Protein: 27g
- Sugar: 11g
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