Cedar Plank Salmon

Prep Time: 15 Minutes
Cook Time: 30 Minutes

Serves 4


  • 2 tablespoons Rustico Unfiltered Olive Oil (HEB Cooking Connection)
  • 2 jalapenos, cut into rings
  • 1 tablespoon garlic, minced
  • 1/2 cup white wine
  • 3 tablespoons whole grain-mustard
  • 1 cup HEB apricot preserve
  • 1 cedar plank (HEB Seafood Department)
  • 4 (6-ounces) salmon fillets
  • 2 teaspoons Adams Reserve Sea Salt (HEB Cooking Connection)
  • 1 teaspoon freshly ground black pepper
  • 4 (3-inch) fresh rosemary sprigs (HEB Produce Department)
  • 1 lemon, zested


  1. Soak cedar plank for a minimum of 30 minutes in water, wine or beer.
  2. Preheat grill to 400 degrees.
  3. In a small sauté pan over medium heat, heat oil.  When hot, add jalapenos and sauté until caramelized.  Add garlic, and before it begins to brown,  deglaze with white wine.  Next add mustard and apricot preserve and bring to a simmer.  Simmer over low heat for 20 minutes and let cool completely. 
  4. Place the soaked cedar plank on the grill and let heat for about 4-5 minutes.  Add the salmon fillets on top of the cedar planks, skin side down and lightly season with salt and pepper.  Place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
  5. Cook salmon for about 10-12 minutes or until desired doneness (135 degrees internal temp), remove and let set for 2 to 3 minutes before serving. 
  6. Garnish with lemon zest.

Maque Choux

Prep Time: 10 Minutes

Cook Time: 20 Minutes



  • 3 fresh corn on the cob, preferably white, with husk
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 pound bacon, diced
  • 1 red onion, diced
  • 1 jalapeno, diced
  • 3 celery stalks, diced
  • 3 tablespoon all-purpose flour
  • 1/4 white wine (HEB Cooking Connection)
  • 3/4 cup low-sodium chicken stock
  • salt and pepper to taste
  • 1/4 cup Roma tomatoes, diced


  1. Lightly oil the corn and slightly roast on the grill.  Meanwhile, char the bell peppers on the grill.  Let cool and cut kernels from the husks and peel and dice the bell peppers. 
  2. In a large sauté pan over medium heat, add bacon and cook until crispy, then remove from pan and drain on a paper towel-lined plate. 
  3. Add onions, jalapeno, and bell peppers to bacon fat and sauté for 3 to 5 minutes.  Then add corn and celery and sauté until the celery is al dente. 
  4. Add flour and stir until lightly browned. 
  5. Add white wine and chicken stock. 
  6. Season with salt and pepper and garnish with Roma tomatoes.