Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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.

Tiffany Vickers Davis
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
1 hr 22 mins
Yield:
4 servings (serving size: 1 fillet and about 1/3 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Immerse and soak plank in water 1 hour; drain.

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  • 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.

Nutrition Facts

370 calories; fat 18.3g; saturated fat 4.1g; mono fat 7.1g; poly fat 5.4g; protein 39.3g; carbohydrates 10.4g; fiber 0.6g; cholesterol 115mg; iron 2.1mg; sodium 412mg; calcium 40mg.
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