Cedar Plank Salmon Steak with Tropical Fruit Salsa and Coconut Rice

Chef Tony shares a new way for Alexis Boselli to enjoy her favorite dish. The smoky, sweet flavor of cedar wood makes this grilled salmon special. Be sure to soak and prepare your cedar planks according to instructions on the packaging before use.  

Cedar Plank Salmon Steak with Tropical Fruit Salsa and Coconut Rice
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Ingredients
  1. 1 mango, small dice
  2. 1 small papaya, small dice
  3. 1/2 pineapple, small dice
  4. 1 red bell pepper, small dice
  5. 1 jalapeno, seeded and minced
  6. 2 teaspoons ground cumin, toasted
  7. 3 tablespoons cilantro, chopped
  8. 1 lime, juiced
  9. Sea salt and cracked black pepper
  10. 2 tablespoons grape seed oil
  11. 1 tablespoon soy sauce
  12. 3 tablespoons light brown sugar
  13. 3 tablespoons bourbon
  14. 1/2 teaspoon ground ginger
  15. 1/2 teaspoon lemon juice
  16. 1 1/2 lb salmon steaks
  17. 2 tablespoons grapeseed oil
  18. 1 Spanish onion, small dice
  19. 2 cups Jasmine rice
  20. 2 cups coconut milk
  21. 2 cups water
  22. 1/2 cup toasted coconut
  23. Kosher salt and ground white pepper
Instructions
  1. Mix together fruits, red bell pepper and jalapeno in a mixing bowl. Add cumin, cilantro and lime juice. Season with sea salt and pepper; sit 30 minutes, or more, for flavors to marry.
  2. Place oil, soy sauce, sugar, bourbon, ginger and lemon juice in mixing bowl; whisk together. Marinade salmon for 30 minutes.
  3. Preheat grill to medium heat.
  4. Place cedar plank on heated grill 3-5 minutes until hot. Flip plank over, place salmon on plank, and season with salt. Cook 15 minutes, depending on thickness of fish. Remove from plank when done; serve with salsa.
  5. Heat a large saucepot with grapeseed oil. Add diced onion and cook until translucent. Add rice and stir to coat each grain separately.
  6. Add coconut milk and water. Bring to a boil and cover with a lid. Leave on high heat. When steam starts to escape, wait 1 minute then turn burner off.
  7. Once 30 minutes has elapsed, take lid off, add coconut; fluff rice with a fork. Season rice with salt and pepper to taste.
Notes
  1. All recipes are courtesy of Publix Aprons Cooking School.
  2. Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
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