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Nutrition Facts
Serving Size 126 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 95 mg 4%
Total Carbohydrate 8 g 3%
Dietary Fiber 0 g 0%
Sugars 8 g
Protein 24 g
Vitamin A 6% Iron 8%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Plank Smoked Salmon with Roasted Red Pepper Glaze

Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

1 cedar, alderwood or oak plank
4 sprigs of fresh rosemary
2 Lb salmon fillets
1 Tbsp Adams Reserve Steak Au Poivre Rub
3/4 cup(s) Robert's Reserve Roasted Red Pepper & Onion Dip
2 Tbsp dry white wine, such as Sauvignon Blanc
1/4 cup(s) fresh cilantro, finely chopped
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Soak wood plank in water according to package directions, or about 1 hour.
Heat grill to medium-high temperature.
Remove plank of wood from water, place sprigs of rosemary on plank and place fish on top, season with rub.
Place fish on grill and cook, undisturbed, until fish is cooked and opaque, approximately 15 to 20 minutes or until internal temperature reaches 145ºF. It is not necessary to turn fish over.
While fish is cooking, gently warm dip and wine over low heat.
When fish is done, remove from plank and spread warmed sauce over top. Garnish with cilantro. Serve warm.



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