We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.
Combine mayonnaise, mustard and dill in a small bowl.
Remove the plank from the water and pat dry.
Photo:Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
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 Wanek
Place the salmon on the plank on the side of the grill that’s turned off.
Remove the salmon and the plank; tent with foil to keep warm.
Turn all of the grill burners to medium-high heat.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
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.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
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.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Weigh the plank down with a heavy can or bowl of water so it is submerged.
To make ahead
Refrigerate grilled salmon and vegetables for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
(-) Information is not currently available for this nutrient.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
