- 1 15x7x1/2-inch cedar or alder grill plank
- 4 6- to 8-oz. fresh or frozen skinless salmon fillets, 1 inch thick
- 1/2 tsp. finely shredded lime peel
- 2 Tbsp. lime juice
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 4 French or sourdough rolls, split and toasted
- Apple Slaw
- At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
- Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
- In a small bowl, combine lime peel, lime juice, salt, and pepper. Brush lime mixture over both sides of salmon.
- For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place salmon on plank. Cover; grill salmon for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill salmon as above.)
- Serve salmon on sourdough rolls topped with Apple Slaw. Makes 4 sandwiches.
- Apple Slaw: n a medium bowl, stir together 1/2 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 1 tablespoon olive oil or salad oil, and 1/8 teaspoon salt. Add 1 cup slivered tart red apple; 1 cup shredded green cabbage; 4 very thin onion slices, halved and separated into rings; and 1 tablespoon snipped fresh cilantro. Toss mixture to combine. Cover and chill for up to 1 hour, stirring once. Makes about 2 cups.