4 Serves
152 Mins
Submerge the cedar plank in a large container of water for at least 2 hours to prevent burning during the grilling process.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
90 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
434 mg / 1,250 mgPotassium
679 mg / 4,700 mgSodium
476 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
4 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Rinse the salmon fillets under cold running water and pat them thoroughly dry with paper towels.
In a sauce pan over medium-high heat, carefully reduce the bourbon or brandy until only a small amount remains.
Add the apple juice, brown sugar, and minced garlic to the reduced alcohol. Simmer until the mixture thickens into a syrup-like consistency.
Season the salmon on both sides with salt and pepper. Brush the skin side with olive oil and place it skin-side down on the soaked cedar plank.
Place the plank on a preheated grill at medium-high heat. Monitor the internal temperature of the salmon using a probe thermometer.
Once the internal temperature reaches 38°C, brush the prepared apple glaze over the salmon. Continue cooking and glazing every few minutes until the fish reaches your desired doneness.
25
g95
g20
g
Yemeni
