Submitted content courtesy of Family Features
Prep time: 10 minutes
Cook time: 15 minutes
Cedar planks with enough surface area for salmon
4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
olive oil spray
1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
salt and freshly cracked pepper, to taste
4 large sweet potatoes, sliced lengthwise into wedges
1/2 tablespoon ground cumin
Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
Heat grill to medium heat (400 F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herb, salt and pepper. Place sweet potatoes in bowl; spray with cooking spray. Sprinkle with cumin and salt and pepper, to taste. Toss to coat.
Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.
Nutritional information per serving: 350 calories; 11 g total fat; 2 g saturated fat; 27% calories from fat; 91 mg cholesterol; 33 g protein; 33 g carbohydrate; 4 g fiber; 277 mg sodium; 36 mg calcium; 1,700 mg omega-3 fatty acids.