- 5 fresh apricots plums, or pluots, or 2 fresh peaches or other stone fruit, halved and pitted
- 3 tablespoons gluten-free brown rice miso
- 1 tablespoon GF Dijon mustard
- 1⁄2 cup apricot preserves
- 1 1-inch piece of ginger, peeled and coarsely chopped
- 1 clove garlic peeled
- Zest and juice of 1 mandarin orange or satsuma tangerine
- Juice of 1 lemon
- 1⁄4 teaspoon crushed red pepper flakes
- 1 pound fresh green beans trimmed and halved lengthwise on a diagonal
- 2 tablespoons olive oil
- 4 8-ounce salmon steaks or 6-ounce salmon fillets
- 1⁄4 cup fresh mint leaves for garnish
Soak 2 cedar planks in water for 4 hours or overnight in a half-sheet pan or other rimmed roasting pan.
Preheat oven to 500°F. In a blender or food processor, combine 2 apricot halves (or 1 peach half), the miso, mustard, apricot preserves, ginger, garlic, orange zest and juice, lemon juice, and red pepper flakes and blend until smooth.
In a large pot of boiling water, cook the green beans for 2 minutes, then immediately chill in a bowl of ice water. Drain and place in a large bowl. Toss with 6 tablespoons of the blended apricot glaze and the olive oil. Reserve.
Put the soaked cedar planks on a baking sheet in the oven for 5 minutes. Remove the planks and pan from the oven. Remove the planks from the pan and quickly divide the salmon and the remaining stone fruit halves, cut sides up, onto the planks. Slather the salmon and apricots generously with the remaining glaze, place the planks directly on the oven rack, and roast 12 to 16 minutes, depending on the salmon’s thickness, until it’s just cooked through and the apricots are soft. Divide the green beans among 4 plates. Coarsely chop the roasted apricots and sprinkle them over the beans, top with a piece of salmon, sprinkle with torn mint leaves, and serve.