While the cedar plank is soaking make the salsa and glaze.
In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
Preheat grill to 400°F.
In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
Mango Salsa
Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.
In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
Recipe Notes
Will keep up to 4 days once opened and up to one month if unopened. Â This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.
Combine all ingredients in a cocktail shaker half filled with ice. Shake until combined and cold, about 15 seconds. Strain over ice into serving glass. Serve immediately.
Fill a cocktail shaker half full of ice. Add ingredients and shake until cold, about 30 seconds. Strain into chilled cocktail glass, garnish with lime peel if desired and serve immediately.
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