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Cedar Plank Salmon with Freekeh Salad

4 servings


High Fibre Featuring BC Products

Nutritional Facts Per Serving

45.1 g
59.4 g
12.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 823
  • Fat 46.8 g 72 %
    • Saturated   10.2 g
    • + Trans 0.3 g 11 %
  • Cholesterol 87 mg
  • Sodium   250 mg 10 %
  • Carbohydrate 59.4 g 20 %
    • Fibre   12.1 g 48 %
    • Sugars   16.2 g
  • Protein 45.1 g
    • Vitamin A 36 %
    • Vitamin C 27 %
    • Calcium 16 %
    • Iron 49 %


  1. Soak the cedar plank in cold water 2 hours.
  2. Place freekeh and water in a medium pot and bring to a boil over high heat. Cover and reduce heat to low. Cook freekeh, undisturbed, for 20 minutes or until just tender and water has evaporated.
  3. Spoon freekeh into a large salad bowl and cool to room temperature. Mix in remaining salad ingredients. Cover and refrigerate salad until needed. It can be made several hours in advance.
  4. Combine maple syrup, mustard and lemon juice in a bowl. Add salmon and turn to coat.
  5. Preheat barbecue to medium-high. Remove the plank from water and dry one side. Set fish on the dry side. Brush fish with any syrup mixture left in the bowl, then season with salt and pepper.
  6. Set the plank on one side of the barbecue. Turn the heat underneath the plank to low and leave the other side set at medium-high. Close the lid and cook salmon 15 to 18 minutes, or until just cooked through. (Keep a spray bottle of water handy in case the board ignites.) Serve the fish with freekeh salad and garnish with lemon slices and herbs.

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