This is our go-to summer plank salmon meal. After soaking your plank for a couple of hours, slather fillet (no skin) with smooth French mustard (grainy works as well), a drizzle of maple syrup, honey, agave nectar, or a sprinkling of brown sugar, and generous salt and pepper.

Cook over medium-high heat (if you have a grill that doesn’t get majorly hot, cook on high heat) for 3-4 minutes. Rare is best (135 degrees). We served this recently with the quinoa salad from earlier this week,

as well as a raw kale salad. The to getting rid of that chalky texture in raw kale, as we have learned from reading a bunch of different recipes, is to chop the kale finely and letting the greens “soak” and soften in a bit of lemon juice and oil.

We dress it further with a vinaigrette when we are ready to serve and grated parmesan cheese.  It makes for a beautiful meal.


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