4 servings (serving size: 1 fillet and about 1/3 cup relish)
Photo: John Autry; Styling: Cindy Barr
1 (15 x 6 1/2 x 3/8-inch) alder wood grilling plank
4 (6-ounce) wild Alaskan salmon fillets
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon butter
1/3 cup chopped leek
3 tablespoons chopped shallots
1 cup seedless red grapes, quartered
12 Castelvetrano olives, pitted and chopped
4 teaspoons red wine vinegar
How to Make It
Immerse and soak plank in water 1 hour; drain.
Preheat grill to medium-high.
Place plank on grill rack; grill 3 minutes or until lightly charred. Sprinkle fillets with pepper and salt. Carefully turn plank over using sturdy long-handled tongs. Place fillets, skin-side down, on charred side of plank. Grill 12 minutes or until desired degree of doneness.
Melt butter in a small skillet over medium-high heat. Add leek and shallots; sauté for 2 minutes. Stir in grapes and olives; remove from heat. Stir in vinegar. Serve with salmon.
good! ....with interesting flavors
we love salmon and this is a fun/different/easy way to have it.
I used regular olives w/ pimento, more leek than it called for and added some balsamic vinegar at the end too & reduced it a bit. seems pretty flexible.