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This grilled salmon is a total triple threat: sweet, spicy and earthy.

1 lb. lemon, plus slices for garnish
2 tsp. grated peeled fresh ginger
large piece skin-on wild Alaskan salmon (about 2 lbs.)
3 tbsp. lower-sodium soy sauce
2 tbsp. honey
1 tbsp. Sriracha hot sauce
clove garlic, crushed with press
4 c. packed arugula, plus more for garnish
miniature seedless cucumbers, thinly sliced
1 1/4 c. cooked corn kernels (from 2 ears)
1/2 c. loosely packed cilantro leaves
  1. Soak large cedar grilling plank (about 15-inches-by-7-inches) in water 1 to 2 hours. Heat grill on medium.
  2. From lemon, grate 1 teaspoon zest and squeeze 1/4 cup juice; set juice aside. Combine zest with ginger and 1/2 teaspoon coarsely ground black pepper; rub all over flesh side of salmon.
  3. Place salmon on soaked plank skin side down; sprinkle with 1/2 teaspoon salt. Grill 20 to 25 minutes, covered, or until desired doneness.
  4. Meanwhile, in medium bowl, whisk soy sauce, honey and Sriracha; set aside half. To remain- ing soy mixture, add garlic, reserved lemon juice and 1/4 teaspoon salt; toss with arugula, cucumbers, corn and cilantro. Brush salmon with reserved soy mixture. Garnish with arugula and lemon slices. Serve with cucumber salad.

Nutritional information (per serving): About 190 cals, 25 g protein, 12 g carbs, 5 g fat (1 g sat), 1 g fiber, 530 mg sodium.

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