Plank Grilled Salmon with Tomato Fennel Ragout
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
mins
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Servings
4
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Calories
92 kcal
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Course
Main Course
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Cuisine
American
Plank Grilled Salmon with Tomato Fennel Ragout
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This is a really simple, flavorful way to cook salmon. Just factor in time to soak the plank before smoking!
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Ingredients
- 1 ½ lb Atlantic salmon filet skin on, pin-bones removed with tweezers or pliers.
- 1 bulb fennel cored, sliced vertically into 1/4" wide pieces. Reserve a few fronds for garnish.
- 1 large tomato cored, chopped
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 lemon zested
- 1 wood plank preferably cedar or alder
Instructions
- In a large rimmed baking pan (a 13x9 would work depending on the size of your plank) place the wood plank. Fill the pan with water and use a heavy dish to weight the plank so that it is submerged in the water. Soak the plank for about an hour.
- Heat the grill to a medium-high heat of about 425°. Place the plank on the grill for 3-5 minutes with the lid closed. Then flip the plank, closing the lid for another 3-5 minutes. The plank will smoke lightly after the first side has heated. Monitor the plank to verify it's releasing light smoke.
- Meanwhile, heat olive oil in a large skillet over medium-low heat. Add fennel and stir. Cover tightly with lid and let simmer, stirring occasionally about 8-10 minutes, until fennel is softened and slightly translucent. Stir in chopped tomatoes, cover and simmer an additional five minutes, until tomatoes are softened. Season with salt and pepper. Stir in balsamic vinegar and lemon zest.
- You can cook a side of salmon on the plank or cut it into individual portions and then place it on the plank. The latter method will give more surface area for the smoke to penetrate -- and add a slightly stronger smoke flavor.
- Place salmon, skin side down, on the plank. The smoke should be lightly visible and steady. Close the lid and cook for 10-12 minutes for medium. Monitor the heat so that the plank is constantly emitting a steady stream of smoke, not too heavy.
- Carefully remove plank and fish from the grill and rest on a cutting board or baking sheet for about 5 minutes.
- To serve: Cut salmon into 2" thick slices (skin will stick to the plank leaving you with a nice fillet) and transfer to a serving platter. Top with a generous spoonful of fennel mixture. Garnish with fennel fronds and pinch of lemon zest.
Notes
- Use Atlantic salmon for this recipe. It's the fattiest and it works best in this preparation. Coho and Sockeye are great, but I've found they don't have those thick Omega-3 striations of fat that Atlantic does. Try to get wild Atlantic salmon if you can.
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Sodium
32mg
(1%)
Potassium
295mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
135IU
(3%)
Vitamin C
22.3mg
(25%)
Calcium
36mg
(4%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Sodium | 32mg | 1% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 36mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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