April 8th, 2012
Recipe by David Grenier
Photography by David Bagosy
Food styling by David Grenier
Prop styling by Felice Morsillo
Preheat barbecue to medium-high.
Remove plank from water, pat dry and brush one side with olive oil.
Pat fish dry with paper towel and place on oiled side of plank, skin-side down.
In a bowl, combine next 5 ingredients until well incorporated. Spread paste evenly over fish. Do not season with salt as miso is a salty ingredient.
Place plank on barbecue, close lid and grill 15-20 minutes. The plank will smoke, which lends a great woody, smoky flavour to the fish.
Grill lime halves, flesh side down, 3-5 minutes.
Carefully remove limes and plank from barbecue, and cut salmon into individual portions. The skin may stick to the board, so ease fish off gently with a spatula. Serve with grilled lime halves and a green salad.
Nutrients per serving: about 287 calories, 13 g fat, 32 g protein, 9 g carbs, 1 g fibre.