Cedar Plank Salmon with Grilled Red Pepper & Corn Hash
This hash is a perfect topper for Cedar Plank Salmon from Lepp’s! Full of fresh summer flavours, a little heat and some sweetness from the corn, it adds a bright, crisp note to tender, flaky fish.
Cedar Plank Salmon with Grilled Red Pepper & Corn Hash
Ingredients
Scale
- 1 cedar plank salmon from Lepp Farm Market
Grilled Red Pepper & Corn Hash
- 2 Tbsp olive oil
- 3 Tbsp finely diced red onions
- 2 tsp minced garlic
- 2 grilled red bell peppers, diced
- 2 ears of corn, kernels removed
- 2 jalapeno peppers, cut in half lengthwise and seeds discarded, finely chopped
- 2 tsp lime zest
- 2 Tbsp fresh lemon juice
- 1/2 cup chopped cilantro
- 2 tsp mustard seeds
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Grilling the Salmon
- Preheat your grill to medium-high
- Place the cedar plank with the salmon on it onto the grill plank side down.
- Cover and cook for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork.
- Remove from the grill and serve right off the wood plank.
Grilled Red Pepper & Corn Hash
- Heat a frying pan on medium-high heat and add olive oil.
- When oil is hot, add onions and sautee until translucent, 5-6 minutes.
- Add garlic and cook for two minutes until fragrant.
- Stir in bell peppers and mix well.
- Reduce the heat to medium and stir in the corn kernels, jalapenos, lime zest, lemon juice, cilantro, mustard seeds and salt & pepper. Cook for 3 to 5 minutes, allowing the flavours to combine.
Top the salmon with some of the hash and serve the rest in a bowl alongside the meal.
