5. Planked Salmon with Brown Rice

Servings: 10

Preparation time: 1 hour 38 minutes

Cook time: 1 hour and 15 minutes

Ready in: 2 hours and 53 minutes

Ingredients

• 3 pound salmon fillets, skin removed
• 1 cup fresh parsley, chopped
• 1/2 cup onions, chopped
• 1 fresh lemon, juiced

Marinade:

• 1/3 cup gluten-free soy sauce
• 1/4 cup olive oil
• 1/4 cup chives, chopped
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon fresh ginger, grated
• 1 teaspoon garlic, minced

Brown Rice:

• 2 cups long-grain gluten-free brown rice
• 4 cups water
• 1 teaspoon sea salt

Directions

• Rinse brown rice under cold water.
• Boil water in a medium saucepan over high heat. Add the rice and stir in the salt. Reduce the heat to low. Cover the saucepan and simmer for 45 to 50 minutes, or until the rice is tender. Remove pan from heat, cover and let sit for 10 minutes more.
• Soak 3 (12-inch) untreated cedar planks in warm water for at least 1 hour, overnight would be best.
• Place the salmon fillets in a shallow dish. Mix together the marinade ingredients in a small bowl then rub mixture into salmon fillets. Cover and marinate in the fridge for 15-60 minutes.
• Combine parsley, onions and lemon juice in a medium bowl. Press mixture onto the top side of the fillets.
• Preheat grill to medium heat. Place the planks on the grill with the lid closed, for 3 minutes, or until they start to crackle and smoke. Place the fillets onto the planks, skin side down; spacing fillets 1 inch apart.
• Cover, and grill for 20 minutes.
• Place fillets onto plates and serve with brown rice.