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Categories:Viewed: 105 - Published at: 2 years ago
Ingredients
- 1 untreated cedar plank (14x7x1 inch)
- 1/4 cup Miracle Whip Original Spread
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 1 Tbsp. Dijon mustard
- 4 skin-on salmon fillets (1 lb./450 g)
- 1/2 cup chopped pistachios
Method
- Immerse plank in water, placing a weight on top of plank to keep it submerged.
- Soak at least 4 hours or overnight.
- Meanwhile, mix next 4 ingredients until blended.
- Refrigerate until ready to use.
- Heat barbecue to medium-low heat.
- Place fish, skin sides down, on plank.
- Remove 3 Tbsp.
- Miracle Whip mixture; spread onto fish.
- Top with nuts; press gently into Miracle Whip mixture to secure.
- Grill 18 to 20 min.
- or until fish flakes easily with fork.
- Serve with remaining Miracle Whip mixture.
