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PB&J the Gourmet Way

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Peanut Butter and Jelly Grilled Salmon
1 24-inch regular plank, soaked in water
3 pounds of fresh Atlantic salmon
2 tablespoons sweet spice rub
3 tablespoons smooth peanut butter at room temperature
3 tablespoons pineapple jelly preserves
1 cup chopped fresh pineapple
2 tablespoons chopped fresh dill

Preheat grill to high heat. Lay salmon, skin side down, on plank. Season salmon with sweet spice rub and firmly press into the flesh so that it adheres. Spread the peanut butter to evenly cover the entire surface of the salmon.

Stir one tablespoon of water into the pineapple preserves to thin to a spreadable consistency. Spread preserves to evenly cover the peanut butter layer on the salmon. Sprinkle with chopped fresh pineapple and dill.

Place plank on grill and close lid. Plank bake salmon for 15 to 20 minutes, until cooked to medium doneness or until salmon flakes slightly when pressed. Peanut butter should be soft and the pineapple preserves bubbling and lightly caramelized.

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1 Christine Day { 04.06.13 at 2:27 pm }

Peanut butter and grape jelly sandiches family tradition. I loved them growing up. My children loved them. My Dad loved to spread peanut butter on white bread and toast it. Memories of childhood gone by.get to relive when I make a pbj sandwich.

2 Carolyn B { 04.03.13 at 12:31 pm }

Love the PB&J article, especially the heart-shaped sandwiches. Perfect for little ones (grandchildren). Thanks”………………………

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