Planked Sockeye Salmon with Mango Chutney

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 untreated cedar or other aromatic wood plank (18-inch x 8-inch x 1-inch)
4 pounds fresh sockeye salmon fillets with skin on
1-2 tsp. sea salt and freshly ground pepper
12 oz. jar sweet mango chutney preserves
1 canned chipotle pepper (more if you like it hot!), finely minced
1/2 cup light brown sugar
2 tsp. balsamic vinegar
1/3 cup orange juice


To prepare the plank:

Soak the wood plank in water for 24 hours in advance of grilling.

To prepare the salmon:

Lightly salt and pepper the salmon fillet, then cover and place it in refrigerator.

To prepare the glaze:

In a mixing bowl, combine and whisk together the chutney, chipotle, brown sugar, vinegar and orange juice. Set the glaze aside until ready to use.

To prepare the grill:

Pre-heat the grill to 400-500F.

To prepare the salmon:

Place the salmon on the plank skin side down and cover it with some of the glaze. Place the plank on the grill and cover it, letting it cook for about 10-12 minutes at 400-500F. The plank will begin to smoke at around 5 minutes but you need to keep the grill covered. Check the salmon at about 10 minutes to see if the flesh has begun to flake. If so, then its done. Turn off the grill and gently remove the salmon from the plank and place on a serving dish.

Yields 6-8 servings.

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