Salmon with Citrus Salsa

Combine oranges, green onions, bell pepper, red onion, and poblano pepper in a small bowl. Add 1 tablespoon olive oil, lime juice, honey, salt, and black pepper. Cover and refrigerate until ready to serve.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Preheat oven to 350 degrees. Pat cedar planks dry. Spray the planks with cooking spray and place on a rimmed baking pan. Toast in the oven for 10 minutes, turning once.

Brush salmon with remaining 2 tablespoons olive oil; rub with seafood rub. Place salmon on cedar planks. Bake for 10 minutes or until fish begins to flake when tested with a fork. Serve salmon topped with salsa.