Ingredients
1fennel bulb,trimmed, very thinly sliced
7ozsalmon,(2 fillets)
salt and ground black pepper,to taste
1cupcherry tomatoes,quartered
3tbspolive oil
1lemon,juiced
2tbspfennel,fronds and threads
1pinchwhite sugar
salt and ground black pepper,to taste
2 cups of wood chips
Preparation
Place the wood chips in a bowl, then cover with several inches of cold water and let soak for at least 1 hour.
Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle the wood chips over coals and close the grill lid, leaving top vents open.
When the smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
Generously season salmon fillets with salt and black pepper. Place the salmon on top of the fennel slices. Close the grill lid, leaving the vents shut.
Cook for 15 to 20 minutes until salmon is tender and starting to flake. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it.
Combine the tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl.
Spoon tomato mixture over salmon and serve. Enjoy!
