Ingredients:

  • 4 salmon fillets (6 ounces each, preferably wild-caught)
  • 1 cedar plank (soaked in water for at least 1 hour)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh lemon slices for garnish
  • 2 cups of mixed foraged greens (such as dandelion, lamb
  • s quarters, or other local edible greens; may substitute with arugula or baby kale)
  • 1 small cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions:

  1. Prepare the Cedar Plank: After soaking the cedar plank for at least 1 hour, remove it from the water and pat it dry.
  2. Season the Salmon: In a small bowl, whisk olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Rub mixture over both sides of salmon fillets and marinate for 15 minutes.
  3. Prepare the Grill: Preheat your grill (or oven) to medium-high heat (around 375°F / 190°C).
  4. Place Salmon on Cedar Plank: Lay the prepared cedar plank on the grill, close the lid for about 5 minutes to heat it up, then carefully place the marinated salmon fillets on the plank.
  5. Grill the Salmon: Close the grill lid and cook the salmon for 15-20 minutes, or until cooked through and flakes easily.
  6. Prepare the Foraged Greens Salad: In a bowl, combine greens, sliced cucumber, and halved cherry tomatoes. In another bowl, whisk apple cider vinegar, olive oil, salt, and pepper.
  7. Serve: Remove the cedar plank from the grill carefully. Let the salmon rest before serving, garnishing with lemon slices alongside the foraged greens salad.