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  • 1 Roche Bros. cedar grilling plank
  • 2 ears of corn, silks and husks removed
  • 2 jalapeño peppers
  • 4 teaspoons Filippo Berio® Extra Virgin Olive Oil
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon Food Club salt
  • 1/4 teaspoon ground chipotle powder
  • 1-1/2 pounds Foley Fresh salmon fillet
  • 1 tablespoon Food Club brown sugar
  • 1 tablespoon fresh lemon juice


  1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
  2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
  3. In medium bowl, toss onion, cilantro, lime juice, 1/2 teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
  4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

  • 387 Calories
  • 20g Fat (5g Saturated)
  • 74mg Cholesterol
  • 527mg Sodium
  • 15g Carbohydrates
  • 1g Fiber
  • 30g Protein