From the June/July 2015 issue
Serves 4


For the relish:

  • 3 medium Roma tomatoes, seeded and diced
  • 1/2 cup finely chopped fennel
  • 1 small shallot, finely chopped
  • 1 tsp finely chopped fresh thyme
  • 1 garlic clove, finely grated or minced
  • 1 TBSP fresh lemon juice
  • 1 TBSP extra virgin olive oil
  • Sea salt and black pepper, to taste

For the salmon:

  • 1 cedar plank for grilling, soaked in water for 2 hours
  • 1 (1-1/2–2-lb) salmon fillet, skin removed
  • 1 TBSP

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