Cedar-Planked Salmon On A Bed Of Southwest Vegetab

• 4 6-8 ounce salmon filets
• 2 tablespoons fresh lime juice
• 6 tablespoons olive oil
• 3 tablespoons fresh cilantro
• 1/2 tablespoon canned minced chipotle chiles in adobo sauce
• salt to taste
• 3 cups chopped fresh tomatoes
• 15 ounce can black beans, rinsed and drained
• 1 cup chopped green onions
• 3/4 cup chopped fresh cilantro
• 1/4 cup finely chopped red onions
• 3 ears grilled fresh corn, cut off the cob

1. For marinade:
2. Place juice in a small bowl. Gradually whisk in olive oil. Mix in cilantro and chipotle chile. Salt to taste.
3. For Salmon:
4. Top salmon with marinade and refrigerate while preparing the cedar planks and the grill. Soak 2 cedar grilling planks in water for about 30 minutes. Heat gas or charcoal grill to medium heat. Place 3 salmon filets skin side down on each cedar plank. Place cedar planks on prepared grill, cover and grill until salmon is cooked through (the flesh flakes but is still moist), approximately 25-30 minutes. Remove salmon from cedar planks, sliding a spatula between the skin and meat, and leaving the skin behind.
5. For Southwestern Vegetables:
6. While salmon is grilling, mix tomatoes, black beans, green onions, cilantro, red onions, and grilled corn in a large bowl. Let vegetables stand while grilling salmon.
7. When the salmon is done, spoon 1/6th of the vegetable mixture in the center of each dinner plate. Place one salmon filet on top of the vegetables.

salmon filets, lime juice, olive oil, fresh cilantro, chipotle chiles, salt, tomatoes, black beans, green onions, fresh cilantro, red onions, corn

Taken from www.epicurious.com/recipes/member/views/cedar-planked-salmon-on-a-bed-of-southwest-vegetab-1201543 (may not work)