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Plank Roasted Salmon With Shallot Red Pepper Marmalade and Vidalia Onions

Source: Chinook Planks Executive Chef, Brian Poor
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 2
RECIPE INGREDIENTS
For Marmalade:
1/4 cup olive oil
1/2 cup shallots, minced
1 large red bell pepper, minced
2 tablespoons minced fresh garlic
1 medium-size jalapeno chile, seeded, minced
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/2 cup orange marmalade
1/4 cup orange juice
1/2 cup red wine vinegar
2 teaspoons sea salt
For Salmon:
1 vidalia onion, cut into 8 wedges
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 6-ounce skinless salmon filets
DIRECTIONS
FOR MARMALADE: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until vegetables are very soft, about 8 minutes. Add remaining ingredients and cook until mixture begins to thicken, about 4 minutes. Cool slightly. (Can be prepared 2 days ahead. Cover and refrigerate.)


FOR SALMON: Position rack in upper third of oven and preheat to 400 degrees F. Place plank on rack in oven and preheat plank 15 minutes. Toss onions with oil, cilantro, salt, pepper, and 2 tablespoons marmalade. Arrange onions on preheated plank. Return plank to oven and roast onions 30 minutes.


TO PREPARE SALMON: Sprinkle salmon with salt and freshly ground black pepper. Spread 1 heaping tablespoon marmalade over and around each salmon filet; set aside. After onions have baked 30 minutes, arrange space on the plank for salmon, and place salmon on plank with onions. Bake until salmon is just opaque in center and onions are tender, about 20 minutes.


Divide onions between 2 plates. Set salmon atop onions. Serve marmalade alongside.


Recipe reprinted by permission of Chinook Planks. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 2
Calories: 923
Fat. Total: 52g
Fiber: 4g
Carbohydrates, Total: 82g
Sodium: 3020mg
% Cal. from Fat: 51%
Cholesterol: 94mg
Protein: 39g
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