Copper River Salmon with Lemon, Thyme and Coconut Compound Butter
By Your Market District Chefs
Prep Time: 15 min.
Cook Time: 20-30 min.
Soak plank in water for 4 hours. Preheat outdoor gas grill to medium (350°F)and place soaked plank on hot grill. Do not leave unattended; check on plank occasionally during cooking. If it catches fire, mist with water.
Season salmon with salt and pepper. Once plank begins to smoke and crackle, about 3 minutes, turn off one set of burners, use tongs to flip plank over and place over non-lit grates.
Place salmon skin-side down directly onto hot side of plank. Grill covered, away from flames, for 20-30 minutes, depending on thickness of salmon, until the internal temperature reaches 145°F and fish flakes easily. Cooking time will vary if using a charcoal grill.
Use tongs to transfer planked salmon onto a platter and serve salmon right off plank.
Place ingredients for compound butter in a small bowl. Mix well and use half to top hot salmon just before serving; reserve rest for another use. If making ahead of time, cover and refrigerate; bring to room temperature before serving. Makes 4 servings based on 5 oz. portions of salmon and 2 teaspoons of butter.
Dietitian Tip: Serve each salmon portion with only 1 teaspoon of the compound butter and save 40 calories and 4 grams of fat.
PAIR WITH: Butter California Chardonnay
Nutritional Information (Per serving):
Calories 280, Fat 15g, Sat Fat 9g, Trans Fat 0g, Cholesterol 80mg, Sodium 320mg, Total Carbohydrate 0g, Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 6% DV, Vitamin C 6% DV, Calcium 6% DV, Iron 6% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.