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Cedar Planked Salmon



  • Sabra Southwestern Style Salsa
  • ¼ to ½ cup Sabra Guacamole (any flavour)
  • ¼ cup freshly squeezed lime juice
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp honey
  • 1 Tbsp Worcestershire sauce
  • ½ tsp. ground cumin
  • 1/8 tsp. freshly cracked ground pepper
  • 1 pound salmon fillet
  • 4 cups mixed green salad
Yield: 4 Servings
  1. Place all marinade ingredients in 1-cup glass measure; mix well.
  2. Lay salmon in shallow 2 quart baking pan; pour marinade over salmon. Refrigerate for 30 to 45 minutes.
  3. Remove salmon from marinade; discard remaining marinade.
  4. Place salmon on grill, skin side down. Grill over medium high heat for 5 to 7 minutes. Turn salmon over and continue cooking until salmon is done (5 to 7 minutes). Remove from grill.
  5. Serve salmon on top of a bed of greens. Spoon about ½ cup of Sabra Southwestern Style Salsa on top of salmon.
  6. Spoon 1 to 2 tablespoons Sabra Guacamole on top of salmon.

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