2 cedar grilling planks, soaked in water for at least 2 hours
2 teaspoons Armanino Basil Pesto
Succotash
2 ears corn on-the-cob
1 small zucchini, cut in half lengthwise
½ small red onion
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup multi-colored cherry tomatoes, halved
2 tablespoons butter, softened
2 tablespoons Armanino Basil Pesto
1 tablespoon fresh lemon juice
Directions
Salmon
Heat grill to medium indirect heat (about 350°F). Lightly coat fish with oil; sprinkle with salt & pepper. Place on cedar plank, skin side down. Spread pesto in an even layer on top of salmon.
Grill 15 to 20 minutes over indirect heat or until desired doneness and internal temperature reaches at least 145°F.
Succotash
Lightly coat corn, zucchini, and onions with oil; sprinkle with salt and pepper. While salmon cooks, grill vegetables over direct heat 10-15 minutes or until crisp-tender.
Let vegetables cool slightly. Cut corn from cobs and roughly chop zucchini & onions. Toss with tomatoes, butter, pesto, and lemon juice. Season with additional salt and pepper, if desired. Serve with salmon.
Chef’s Tips
Cedar planks come in various sizes and can often be found at grocery or hardware stores in the grilling section, or in the meat department. Don’t worry if the wood gets deeply charred as this will add delicious flavor.
For additional flavor, add ½ cup white wine to the water used to soak the cedar plank.
Cut remaining lemon into wedges to serve on the side.
