In a large rimmed baking pan, place the wood plank (preferably cedar or alder). 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 degrees F (220 degrees C). Place the plank on the grill for about 3-5 minutes with the lid closed. Then flip the plank, closing the lid after for another 3-5 minutes. The plank will smoke lightly after the first side has heated.
Olive Oil (2 Tbsp)
in a large skillet over medium-low heat. Add sliced
Fennel Bulb (1)
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
. Cover and simmer for an additional 5 minutes, until tomatoes are softened. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Stir in
Balsamic Vinegar (1 Tbsp)
Atlantic Salmon Fillet (1.5 lb)
skin side down on the plank. 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 place on a plate. Top with a generous spoonful of fennel mixture. Garnish with fennel fronds.