Cedar-Planked Salmon with Coriander-Citrus Glaze | Seafood Recipes | Weber Grills | Weber US

Ingredients

• 3 medium oranges
• 3 limes
• ⅓ cup/80 milliliters fresh lemon juice
• 3 tablespoons honey
• ¼ cup/55 grams (½ stick) unsalted butter, cold
• 1½ teaspoon ground coriander
• ⅓ cup/8 grams finely chopped fresh cilantro leaves
• 1 salmon fillet (with skin), 2½ to 3 pounds and about ¾ inch thick, pin bones removed
• 1 tablespoon ground coriander
• 1¼ teaspoon kosher salt
• 1 teaspoon ground cumin
• ¾ teaspoon freshly ground black pepper
• ¼ cup/60 milliliters extra-virgin olive oil
• 3 tablespoons fresh orange juice
• 1 tablespoon sherry vinegar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons finely chopped fresh cilantro leaves
• 2 heads frisée, about 8 ounces total, root ends trimmed and leaves separated
• ½ small red onion, thinly sliced
• 8 large medjool dates, pitted and cut into ½-inch pieces
• 5 honey tangerines, peeled, split in half, and cut crosswise into ½-inch half-moons