For a fresh twist on a salmon dinner, try GFF Magazine’s smoky cedar-plank salmon with an apricot glaze, roasted peaches, and green beans.
The beauty of cooking salmon on cedar planks (available at most high-end grocers) is that it’s amazingly easy, the wood imparts subtle smoky flavor, and it looks downright gourmet. To do it right, you’ll need two cedar planks, soaked in advance, so plan accordingly.
5 fresh apricots, plums, or pluots, or 2 fresh peaches or other stone fruit, halved and pitted3 tablespoons gluten-free brown rice miso1 tablespoon GF Dijon mustard?1?2 cup apricot preserves? (1-inch) piece of ginger, peeled and coarsely chopped?1 clove garlic, peeled?Zest and juice of 1 mandarin orange or satsuma tangerine?Juice of 1 lemon?1?4 teaspoon crushed red pepper flakes1 pound fresh green beans, trimmed and halved lengthwise on a diagonal2 tablespoons olive oil?4 (8-ounce) salmon steaks or 6-ounce salmon fillets?1?4 cup fresh mint leaves, for garnish