Lunch: Plank-Grilled Salmon with Grape Relish

Recipe by Tiffany Vickers Davis Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.

This recipe includes superfoods such as:

Salmon

Health benefits of Plank-Grilled Salmon with Grape Relish

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

1 (15 x 6 1/2 x 3/8-inch) alder wood grilling plank
4 (6-ounce) wild Alaskan salmon fillets
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon butter
1/3 cup chopped leek
3 tablespoons chopped shallots
1 cup seedless red grapes, quartered
12 Castelvetrano olives, pitted and chopped
4 teaspoons red wine vinegar

Instructions

Immerse and soak plank in water 1 hour; drain.
Preheat grill to medium-high.
Place plank on grill rack; grill 3 minutes or until lightly charred. Sprinkle fillets with pepper and salt. Carefully turn plank over using sturdy long-handled tongs. Place fillets, skin-side down, on charred side of plank. Grill 12 minutes or until desired degree of doneness.
Melt butter in a small skillet over medium-high heat. Add leek and shallots; sauté for 2 minutes. Stir in grapes and olives; remove from heat. Stir in vinegar. Serve with salmon.

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