Plank-Grilled Salmon with Creamy Tarragon Sauce Makes: 4 servings Active time: 30 minutes Total: 30 minutes (plus 2-4 hours plank-soaking time) To make ahead: Cover and refrigerate the sauce (Step 3) for up to 1 day. Equipment: Cedar grilling plank Heart Health Diabetes Weight Loss Gluten Free Grilling salmon on a cedar plank imparts a deliciously smoky flavor to the fish. The tarragon cream sauce uses low-in-saturated-fat Greek-style yogurt. Look for cedar planks with other grilling supplies in supermarkets or hardware stores. 11/4 pounds salmon fillet 1/2 teaspoon plus a pinch of salt, divided 1/4 cup low-fat plain Greek yogurt 2 tablespoons extra-virgin olive oil, divided 1 tablespoon orange juice 1 tablespoon fresh tarragon, chopped 1. Soak a cedar grilling plank in water for 2 to 4 hours. 2. About 20 minutes before you’re ready to grill, preheat grill to medium. Season salmon with 1/2 teaspoon salt and let stand while the grill preheats.
3. Meanwhile, combine yogurt with 1 tablespoon oil, orange juice, tarragon and the remaining pinch of salt in a medium bowl. Whisk vigorously until all the oil has been incorporated into the yogurt. 4. When ready to grill, brush the salmon with the remaining 1 tablespoon oil. Place the soaked cedar plank directly over the fire for about 1 minute. Using tongs, turn the plank over to expose the slightly charred side. Place the salmon fillet skin-side down on the plank. Cover the grill and cook until the salmon is easily flaked with a fork, 7 to 10 minutes. Remove the entire plank from the grill and serve from it or transfer the salmon to a serving platter. Serve the salmon with the sauce. Per serving: 242 calories; 12 g fat (2 g sat, 7 g mono); 67 mg cholesterol; 1 g carbohydrate; 0 g added sugars; 30 g protein; 0 g fiber; 402 mg sodium; 537 mg potassium. Nutrition bonus: Potassium (15% daily value), omega-3s. Carbohydrate servings: 0 Exchanges: 4 lean meat, 11/2 fat
