Mango-Jalapeño Cedar Planked Salmon
- grapeseed or peanut oil
- 2 jalapenos cut into rings
- 1 small Vidalia onion
- 3 tablespoons minced garlic
- ½ cup Riesling wine
- 3 tablespoons whole-grain mustard
- 1 cup mango (or guava) preserves/compote
- 4 Salmon filets, boned (6-oz filets)
- 4 alder or cedar planks
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 4 (3-inch) fresh rosemary sprigs
- Plowboy’s Fin & Feather
Place a sauté pan over medium heat and heat the oil. Add jalapeños and onion, sauté until caramelized. Add garlic, once it is soft, deglaze with the Riesling. Next, add the mustard and mango preserves and bring to a simmer, simmering over low heat for 20 minutes and refrigerate until completely cool.
Soak GrillPro Smoking Planks in water for 3hrs and preheat your Yoder Smokers YS640 Pellet Grill to 450-degrees. Place the salmon, skin side down on the planks, and season with Plowboy’s Fin & Feather. Place a rosemary sprig on each fillet, and coat the salmon with the mango mixture.
Place the plank on the grill, over direct heat. When the plank has begun to smoke, move the plank to indirect heat to finish. Cook the salmon to an internal temperature of 140° F (use the Maverick PT-75 thermometer for fast and accurate temperature readings); remove from grill and let sit for 2 to 3 minutes before serving.