Ingredients
1 slab salmon (between 1½ to 2 pounds) cut into serving sizes
McCormick Ground Garlic - gluten free
salt and black pepper
2 tablespoon fresh dill, chopped
CITRUS SALAD:
3 navel oranges
2 tablespoons caper
pinch of McCormick Red Pepper Flakes - gluten free
3 tablespoons fresh flat parsley, chopped
2 to 3 tablespoons chopped chives
olive oil
1 lemon, zest and juiced
salt and pepper
Instructions
<ol>
<li>Soak cedar plank for 30 minutes.</li>
<li>Arrange salmon on the plank and season with ground garlic, salt, pepper and top with dill. Preheat grill to 450 degrees F.</li>
<li>Cook the salmon for about 20 minutes. Make sure the plank does not burn. Use a spray bottle to put out the fire just in case.</li>
<li>Peel off the oranges and cut into rounds. Arrange oranges on a platter then top with chopped parsley, chives, capers, red pepper flakes, a splash of olive oil and lemon zest and juice. Season with salt and pepper.</li>
<li>Serve salmon with the citrus salad. Yum!</li>
</ol>
