Plank-Grilled Salmon with Grape Relish

Photo: John Autry; Styling: Cindy Barr
Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.

Yield:

4 servings (serving size: 1 fillet and about 1/3 cup relish)

Recipe from

Recipe Time

Hands-on: 22 Minutes
Total: 1 Hour, 22 Minutes

Nutritional Information

Calories 370
Fat 18.3 g
Satfat 4.1 g
Monofat 7.1 g
Polyfat 5.4 g
Protein 39.3 g
Carbohydrate 10.4 g
Fiber 0.6 g
Cholesterol 115 mg
Iron 2.1 mg
Sodium 412 mg
Calcium 40 mg

Ingredients

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

Preparation

1. Immerse and soak plank in water 1 hour; drain.

2. Preheat grill to medium-high.

3. 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.

4. 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.

Note:

Tiffany Vickers Davis,

June 2011