Ingredients
6
6 servings
- •3 (12 inch) untreated cedar planks
- •1 (1 1/2-pound) salmon fillet, with skin
- •2 cups chopped oil-packed sun-dried tomatoes
- •2 bunches fresh parsley, finely chopped
- •0.75 cup sun-dried tomato and oregano salad dressing
- •0.75 cup olive oil
Instructions
- Soak the cedar planks in water for several hours or overnight.
- Preheat an outdoor grill for high heat. Brush the planks with olive oil.
- Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
- Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.
Nutritional Facts
Per 6 servings
- Calories: 639
- Carbohydrate: 13g
- Fat: 54g
- Fiber: 3g
- Protein: 25g
- Sugar: 4g
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