Yield: 4 servings
1 untreated 6 x 12-inch cedar plank or shingle*
Relish:
1 cup Ocean Spray Cranberry Juice Cocktail
3⁄4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries
1⁄4 cup finely chopped onion
1 tsp. orange peel
3⁄4 tsp. five-spice powder
Marinade:
2 Tbsps. soy sauce
2 Tbsps. orange juice
1 tsp. honey
1 1 1⁄4-lbs. salmon filet, 3⁄4 to 1 1⁄4-inches thick
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Soak cedar plank or shingle in water 1 to 2 hours.
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Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 6 to 8 minutes or until onion is tender and mixture thickens. Cool.
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Meanwhile, combine soy sauce, orange juice and honey in shallow dish; add salmon, skin side up. Cover; refrigerate 30 minutes.
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Heat grill for medium-high indirect heat. Place salmon skin side down on plank; place on grill. Grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork.
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Place salmon on serving platter and cut into 4 pieces. Serve with relish. *Planks can be used several times if soaked well and used over indirect heat. After use, rinse plank well with warm water. Use scrub brush if needed.
Recipe from Chef/Manager Patrick Lafore, Ocean Spray, Lakeville, MA (Unidine)
