Plank Grilled Salmon with Tomato Fennel Ragout
User Reviews
5
-
Prep Time
1 hr
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Cook Time
15 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
Description
Plank Grilled Salmon with Tomato Fennel Ragout highlights the fattier cuts of Atlantic salmon, prepared skin-on and pin-bones removed to ensure ease of eating. After soaking a cedar or alder wood plank to release aromatic smoke during grilling, the fish cooks directly on it over medium-high heat, delivering a light smokiness with a tender texture. Meanwhile, a ragout of thinly sliced fennel and chopped tomato simmers slowly in olive oil until softened, then is flavored with salt, pepper, balsamic vinegar, and lemon zest to add tang and balance.
The ragout’s gentle sweetness and acidity complement the rich, flaky salmon, making it suitable for a weekend dinner or special meal. Serving the salmon atop or alongside the ragout adds textural and flavor contrast between the soft fish and the tender vegetables. The recipe specifies using Atlantic salmon for its higher omega-3 fat content, which contributes to its moistness and flavor after cooking.
Proper plank soaking and monitoring the grill ensure the plank smokes lightly without burning, an important step to achieve intended flavors. The fennel should be cooked until translucent and tender before adding tomatoes, yielding a soft but structured ragout. This recipe does not specify side dishes, offering flexibility in pairing with simple grains or greens if desired.
Ingredients
- 1 ½ lb Atlantic salmon skin on, pin-bones removed with tweezers or pliers, filet
- 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 to taste
- black 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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