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Plank-Grilled Salmon with Grape Relish

Photo: John Autry; Styling: Cindy Barr
Hands-on time 22 mins
Total time 1 hr, 22 mins
Yield 4 servings (serving size: 1 fillet and about 1/3 cup relish)
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.

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

Nutrition 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

How to Make It

  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.