Plank Roasted Salmon with Fennel and Tomatoes

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.

Meanwhile, heat 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 Tomato (1). Cover and simmer for an additional 5 minutes, until tomatoes are softened. Season with Salt (to taste) and Ground Black Pepper (to taste). Stir in Balsamic Vinegar (1 Tbsp) and Lemon (1).

Place 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.