4 cedar planks
4 salmon steaks
Salt and pepper to taste
1/2 C. Raley’s Chefs’ Menu Lemon Garlic Sauce (in our Meat Dept.)
2 T. chopped fresh parsley
1/4 tsp. red chili flakes
1½ lbs. medium carrots, peeled and cut lengthwise
3 T. olive oil
2 T. lemon juice
1 T. pure maple syrup
1 tsp. cumin seeds, toasted
1 clove garlic, minced
2 T. chopped fresh mint

Soak cedar planks in water for at least 4 hours; drain well. Preheat oven to 400ËšF. Line a baking sheet with foil and set aside. Heat sauce in a medium saucepan, then stir in parsley and chili flakes. Reserve a portion of the sauce for serving. Place salmon on planks and season with salt and pepper. Grill over medium heat for 15 minutes or until salmon reaches 150ËšF on a meat thermometer, brushing salmon with sauce while cooking. Toss carrots, oil, lemon juice, maple syrup, cumin, garlic, salt and pepper in a large bowl. Place on prepared sheet and bake for 30 minutes. Remove from oven and sprinkle with mint. Serve salmon with reserved sauce and carrots.