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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 extra virgin olive oil
  • 1 TBSP Dijon mustard
  • 2 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt


  1. Combine all of the ingredients for the relish in a bowl. Set aside.
  2. Heat a grill to medium. Place the presoaked cedar plank on the grill for 5 minutes.
  3. Meanwhile, combine the olive oil, mustard, Italian seasoning, paprika and salt in a small bowl. Brush the mixture onto the salmon fillet (the side that the skin is not on).
  4. Place the salmon on the cedar plank, seasoned side facing up. Cover and grill for 20–30 minutes or until the salmon is pink and flakes when tested with a fork.
  5. Serve with the relish.