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RECIPE
7 INGREDIENTS7 STEPS1HR 26MIN

Plank Roasted Salmon with Fennel and Tomatoes

4.0
2 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Since my first attempt, this dish has made regular appearances at our dinner table. I usually serve it with roasted potatoes and a green salad or just a glass of wine and some crusty bread.

1HR 26MIN

Total Time
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
Fennel Bulb , sliced
1
Large  Tomato , chopped, ripe
2 Tbsp
to taste
Salt and Pepper
1 Tbsp
Balsamic Vinegar
1
Lemon , zested
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Nutrition Per Serving
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CALORIES
391
FAT
21.0 g
PROTEIN
44.0 g
CARBS
4.9 g

Directions

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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in chopped Tomato (1) , cover and simmer an additional five minutes, until tomatoes are softened. Season with Salt and Pepper (to taste) . Stir in Balsamic Vinegar (1 Tbsp) and Lemon (1) .
Step 5
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.
Step 6
Carefully remove plank and fish from the grill and rest on a cutting board or baking sheet for about 5 minutes.
Step 7
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.

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Nutrition Per Serving
Calories
391
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
3.2 g
16%
Trans Fat
--
--
Cholesterol
120.8 mg
40%
Carbohydrates
4.9 g
2%
Fiber
1.4 g
5%
Sugars
2.4 g
--
Protein
44.0 g
88%
Sodium
110.0 mg
5%
Vitamin D
--
--
Calcium
44.8 mg
3%
Iron
2.2 mg
12%
Potassium
1228.8 mg
26%
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