2 Serves
1440 Mins
Submerge the cedar planks in a large container filled with water and allow them to soak for at least 30 minutes to prevent burning.
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Vitamin E
6 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
323 µg / 400 µgCalcium
505 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
394 mg / 420 mgPhosphorus
549 mg / 1,250 mgPotassium
2083 mg / 4,700 mgSodium
887 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
11 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a small mixing bowl, whisk together the cooking oil, lemon juice, lemon zest, fresh chives, mustard, and salt and pepper to create the marinade.
Place the salmon fillets onto the soaked cedar planks and brush them generously with the prepared lemon-herb marinade.
Preheat the grill to medium-high heat. Place the planks directly on the grill grates, close the lid, and cook for 20 minutes, brushing occasionally with the remaining marinade until the salmon flakes easily with a fork.
While the fish cooks, combine the sour cream, diced cucumber, fresh dill, chives, and salt and pepper in a small bowl to prepare the sauce.
25
g95
g20
g
Yemeni
