Cedar-Planked Salmon With Tropical Fruit Salsa Recipe

About this recipe

This pescatarian-friendly dinner features tender cedar-planked salmon paired with a vibrant tropical fruit salsa. The dish is seasoned with warm spices and fresh lime for a flavorful and satisfying meal.

Ingredients

• 2 - 3 pcs Gondhoraj Lime
• 2 ltr Figaro Extra Light Olive Oil
• 120 g Avocado - Tanzania
• 100 g Sambar Onion Peeled
• 100 g Fresh Green Jalapeno
• 2 pcs Banana Leaves
• 42 g Tropical Fun - Multi-Fruit Fun Pack
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 100 g Catch Sprinklers - Black Pepper Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 g Dry Fruit Hub Pure & Natural Saffron
• 80 g Urban Platter Cayenne Pepper Powder
• 500 g Uttam Sugar White Sugar Cubes
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Season both sides of the salmon fillets with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. In a small bowl, mix 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1 pinch saffron threads, and 1 pinch cayenne pepper. Sprinkle the spice mixture evenly over the fillets. Squeeze the juice of 1 lime over the fillets and drizzle with 1 tablespoon olive oil. Let marinate for 15 minutes.
2. 2. Preheat the grill to medium-high heat. Rinse the banana leaves under water and place them on the grill grate. Cover the grill and heat the leaves for 4-5 minutes, or until they begin to smoke and crackle lightly. Reduce the heat to medium-low.
3. 3. Place the marinated salmon fillets on the banana leaves. Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the leaves from the grill and tent the salmon lightly with foil. Let rest for 2-3 minutes.
4. 4. While the salmon cooks, prepare the salsa. In a medium bowl, combine 2 cups diced tropical fruit, 2 diced avocados, 3 tablespoons finely chopped sambar onion, 1 finely chopped jalapeno (seeds removed for less heat), and a pinch of sugar. Gently toss to combine and season with a pinch of kosher salt and black pepper to taste.
5. 5. Serve the salmon fillets topped with a generous spoonful of the tropical fruit salsa. Serve any remaining salsa on the side.