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Plank Grilled Salmon with Tomato-Fennel Relish

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Plank Grilled Salmon with Tomato-Fennel Relish

Recipe Notes

  • Advance Prep: 20 minutes
  • Active Prep: 30 minutes
  • Yield: Serves 4


For the Relish

  • 3 medium Roma tomatoes, seeded and diced
  • ½ cup finely chopped fennel
  • 1 small shallot, finely chopped
  • 1 teaspoon finely chopped fresh thyme
  • 1 garlic clove, finely grated or minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper, to taste

For the Salmon

  • 1 cedar plank for grilling, soaked in water for 2 hours
  • 1 (1-1/2–2-lb) salmon fillet, skin removed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt

Recipe Steps

1: In a bowl, combine all of the ingredients for the relish. Set aside.

2: Heat a grill to medium. Place the pre-soaked cedar plank on the grill for 5 minutes. Meanwhile, combine the olive oil, mustard, Italian seasoning, paprika and salt in a small bowl. Brush the mixture onto the salmon fillet (the originally skinless side).

3: Place the salmon on the cedar plank, seasoned side facing up. Cover and grill for 20–30 minutes, or until the salmon is pink and flakes when brushed with a fork.

4: Serve with the relish.