Every couple years, a basic nutrient is glorified and/or villified with updated dietarty studies. Carbs were uncool and high-protein diets were the thing. All of a sudden, anti-oxidants cure everything from wrinkles to ringworm. While most of this is metabolic mumbo-gumbo, the American Heart Association has found that Omega-3 Fatty Acids have a wide range of benfits and increasing your intake of fresh fish, salmon in particular, is one of the best ways to increase your intake of said OMG-3's.

Since the release of the studies in the early 2000's, the American intake of salmon has spiked to four times what is used to be in the '90s.

OmegA-3'S Roll

Every cell in our body is surrounded by a cell membrane composed mainly of fatty acids. The cell membrane allows the proper amounts of necessary nutrients to enter the cell, and ensures that waste products are quickly removed from the cell.

So, here is just another great Cedar Planked Salmon Recipe to aid you cell membrane health and well-being.

Ingredients

1 Outdoor Gourmet Cedar Grilling Plank

1/4 cup maple syrup

2 tablespoons Cointreau (orange-flavored liqueur)

1 teaspoon grated orange or lemon rind

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

6 (6-ounce) salmon fillets (about 1 inch thick)

1 cup orange or lemon sections (about 2 oranges)

3/4 cup diced peeled avocado (about 1)

1/4 cup fresh orange juice (about 1 orange)

2 tablespoons finely chopped red onion

2 tablespoons finely chopped red bell pepper

1 tablespoon finely chopped fresh chives

1 tablespoon fresh lime juice

Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture.

Place fillet on the grilling plank, skin down.

Place plank and fillet on a preheated grill and close lid. Cook fillet for 12-15 minutes per pound. The plank will smolder, creating smoke. That's what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.

When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.

Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.

Welcome to your weekend! -KB