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Photo:Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Active Time:30 minsSoak Time:30 minsTotal Time:2 hrs 10 minsServings:6 servingsJump to Nutrition Facts
Active Time:30 minsSoak Time:30 minsTotal Time:2 hrs 10 minsServings:6 servings
Active Time:30 mins
Active Time:
30 mins
Soak Time:30 mins
Soak Time:
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:6 servings
Servings:
6 servings
Jump to Nutrition Facts
Jump to recipeIf you have any salmon and veggies left over, you can use them to make a3-Ingredient Salmon & Veggie Sandwich.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Jump to recipe
If you have any salmon and veggies left over, you can use them to make a3-Ingredient Salmon & Veggie Sandwich.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
If you have any salmon and veggies left over, you can use them to make a3-Ingredient Salmon & Veggie Sandwich.
Cook Mode(Keep screen awake)Ingredients3tablespoonsmayonnaise3tablespoonsDijonorwhole-grain mustard1tablespoonfinely choppedfresh dill, plus fronds for garnish1 1/2poundscenter-cut skinlesssalmon fillet2mediumzucchini, trimmed and sliced lengthwise 1/4-inch thick2tablespoonsextra-virgin olive oil, divided1/2teaspoonkosher salt, dividedGround pepperto taste1largered onion, cut into 1/4-inch-thick wedges1pintcherry tomatoes
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsmayonnaise
3tablespoonsDijonorwhole-grain mustard
1tablespoonfinely choppedfresh dill, plus fronds for garnish
1 1/2poundscenter-cut skinlesssalmon fillet
2mediumzucchini, trimmed and sliced lengthwise 1/4-inch thick
2tablespoonsextra-virgin olive oil, divided
1/2teaspoonkosher salt, divided
Ground pepperto taste
1largered onion, cut into 1/4-inch-thick wedges
1pintcherry tomatoes
DirectionsSoak a cedar plank for 30 minutes to 1 hour (see Note).Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekPrepare grill for indirect grilling: preheat to High on one side, and leave the heat off on the other.Combine mayonnaise, mustard and dill in a small bowl.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekRemove the plank from the water and pat dry. Place the salmon, skinned-side down, on the plank. Spread the salmon with the mayonnaise mixture. Top with dill fronds, if desired.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekPlace the salmon on the plank on the side of the grill that’s turned off. Grill, with the lid closed, until the salmon begins to flake when tested with a fork, about 1 hour and 10 minutes. Remove the salmon and the plank; tent with foil to keep warm.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekTurn all of the grill burners to medium-high heat.Brush zucchini with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss tomatoes and onion with the remaining 1 tablespoon oil and 1/4 teaspoon salt and pepper to taste. Place the tomatoes and onion in a grill basket. Grill the tomatoes and onion, stirring occasionally, until the onion is softened and the tomatoes are starting to burst, 10 to 12 minutes. Grill the zucchini, turning once, until marked and tender, 2 to 3 minutes per side.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekServe the salmon with the vegetables. Garnish with more dill, if desired.EquipmentCedar plankNoteTo soak a cedar plank, submerge in a large pan of water with something to weigh it down, like a heavy can or bowl of water. If you don’t have a large enough pan, place a clean plastic kitchen garbage bag in your sink, add the plank and cover with water. Weigh the plank down with a heavy can or bowl of water so it is submerged. You can also re-use planks, simply wash with hot, soapy water and let the plank air-dry before storing.To make aheadRefrigerate grilled salmon and vegetables for up to 3 days.EatingWell.com, October 2023
Directions
Soak a cedar plank for 30 minutes to 1 hour (see Note).Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekPrepare grill for indirect grilling: preheat to High on one side, and leave the heat off on the other.Combine mayonnaise, mustard and dill in a small bowl.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekRemove the plank from the water and pat dry. Place the salmon, skinned-side down, on the plank. Spread the salmon with the mayonnaise mixture. Top with dill fronds, if desired.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekPlace the salmon on the plank on the side of the grill that’s turned off. Grill, with the lid closed, until the salmon begins to flake when tested with a fork, about 1 hour and 10 minutes. Remove the salmon and the plank; tent with foil to keep warm.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekTurn all of the grill burners to medium-high heat.Brush zucchini with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss tomatoes and onion with the remaining 1 tablespoon oil and 1/4 teaspoon salt and pepper to taste. Place the tomatoes and onion in a grill basket. Grill the tomatoes and onion, stirring occasionally, until the onion is softened and the tomatoes are starting to burst, 10 to 12 minutes. Grill the zucchini, turning once, until marked and tender, 2 to 3 minutes per side.Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekServe the salmon with the vegetables. Garnish with more dill, if desired.EquipmentCedar plankNoteTo soak a cedar plank, submerge in a large pan of water with something to weigh it down, like a heavy can or bowl of water. If you don’t have a large enough pan, place a clean plastic kitchen garbage bag in your sink, add the plank and cover with water. Weigh the plank down with a heavy can or bowl of water so it is submerged. You can also re-use planks, simply wash with hot, soapy water and let the plank air-dry before storing.To make aheadRefrigerate grilled salmon and vegetables for up to 3 days.
Soak a cedar plank for 30 minutes to 1 hour (see Note).
Prepare grill for indirect grilling: preheat to High on one side, and leave the heat off on the other.
Combine mayonnaise, mustard and dill in a small bowl.
Remove the plank from the water and pat dry. Place the salmon, skinned-side down, on the plank. Spread the salmon with the mayonnaise mixture. Top with dill fronds, if desired.
Place the salmon on the plank on the side of the grill that’s turned off. Grill, with the lid closed, until the salmon begins to flake when tested with a fork, about 1 hour and 10 minutes. Remove the salmon and the plank; tent with foil to keep warm.
Turn all of the grill burners to medium-high heat.
Brush zucchini with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss tomatoes and onion with the remaining 1 tablespoon oil and 1/4 teaspoon salt and pepper to taste. Place the tomatoes and onion in a grill basket. Grill the tomatoes and onion, stirring occasionally, until the onion is softened and the tomatoes are starting to burst, 10 to 12 minutes. Grill the zucchini, turning once, until marked and tender, 2 to 3 minutes per side.
Serve the salmon with the vegetables. Garnish with more dill, if desired.
EquipmentCedar plank
Equipment
Cedar plank
NoteTo soak a cedar plank, submerge in a large pan of water with something to weigh it down, like a heavy can or bowl of water. If you don’t have a large enough pan, place a clean plastic kitchen garbage bag in your sink, add the plank and cover with water. Weigh the plank down with a heavy can or bowl of water so it is submerged. You can also re-use planks, simply wash with hot, soapy water and let the plank air-dry before storing.
Note
To soak a cedar plank, submerge in a large pan of water with something to weigh it down, like a heavy can or bowl of water. If you don’t have a large enough pan, place a clean plastic kitchen garbage bag in your sink, add the plank and cover with water. Weigh the plank down with a heavy can or bowl of water so it is submerged. You can also re-use planks, simply wash with hot, soapy water and let the plank air-dry before storing.
To make aheadRefrigerate grilled salmon and vegetables for up to 3 days.
To make ahead
Refrigerate grilled salmon and vegetables for up to 3 days.
EatingWell.com, October 2023
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Nutrition Facts(per serving)285Calories17gFat6gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
