Cedar Plank Grilled Salmon & Brussels Sprouts Make dinner a delicious affair. Fall in love with our grilled salmon and delicious Brussels sprouts, made with fresh chives, white balsamic vinegar and extra virgin olive oil. It's a light and tasty meal you can enjoy any night of the week. 4 Servings 30 minutesPrep Time 0 peopleloved this print Ingredients Directions Ingredients 1 large filet of salmon 1 Tbsp. fresh thyme, chopped 1 Tbsp. chives,, chopped 1 Tbsp. parsley,, chopped 4 Tbsp. Bertolli® Extra Virgin Olive Oil Rich Taste Tbs. Bertolli® Olive Oil Spray Extra Light Taste 2 Tbsp. Bertolli® Pinot Grigio White Wine Vinegar 12 large Brussels sprouts, cut in half kosher salt (to taste) cedar plank Directions Step 1: For the salmon: In a bowl mix 1/2 of the herbs, olive oil, and white balsamic vinegar. Marinate the salmon filet in the herb mixture 1-2 hours before grilling. While salmon is marinating, soak the cedar plank and wooden skewers in water. Step 2: For the Brussels sprouts: Bring a pot of generously salted water to boil. Add the sprouts for 3 minutes. Remove from the boiling water, and submerge in a bowl of ice water to stop the cooking. Pat sprouts dry and thread onto skewers (about 6 per skewer). Take the prepped sprouts and spray them with cooking spray and then salt and pepper to taste. Step 3: Heat grill. Remove the cedar plank from water and pat dry. Spray cedar plank with cooking spray to prevent sticking. Wipe the fish with a clean paper towel to remove most of the marinade. This will keep the oil from burning and tasting like carbon. Place on cedar plank and then place on the hottest spot of the grill. You can find the hottest spot on the grill by looking for white grates (typically the center of the grill). The thicker the cut the longer it will take. When salmon is firm to the touch, remove from the grill and let rest. While the fish is resting place the prepped sprouts on the grill and cook 1-2 minutes or until desired char has been achieved. Place the sprouts on a platter and finish with the reserved chopped herbs, cracked pepper, sea salt and a drizzle of olive oil. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
