Grilled Salmon and Tomatoes with Comté, Goat Cheese and Dill

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At a glance
2 12" cedar planks
12 8" bamboo skewers
1/4 cup vodka
1/4 cup brown sugar
2 tbsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 - 3 lbs. salmon fillet, skinned and cut crosswise into 6 pieces
large firm, ripe Italian plum tomatoes
8 oz. Ile de France Goat Cheese
4 oz. Comté
1 cup finely chopped parsley
2/3 cup finely chopped scallions (about 6 scallions)


Soak cedar plans and skewers in water for at least 30 minutes or up to 2 hours. Meanwhile in a shallow glass dish, combine vodka, brown sugar, 1 Tbsp. oil, mustard, salt and pepper. Add salmon and marinate for 30 minutes.

Cut tomatoes in half lengthwise and scoop out the pulp seeds. Holding 2 skewers about 3/4" apart, skewer 3 tomato halves open side facing up; repeat with remaining skewers and tomatoes. Brush both sides with remaining oil. Remove salmon from marinade, reserving marinade to baste, and skewer in the same was as the tomatoes.

In a medium bowl combine Ile de France Goat Cheese, parsley and scallions; mound onto tomatoes.

Heat grill to medium. Alternate salmon and tomato skewers on planks. Grill covered, basting salmon with marinade twice, for 15 minutes or until salmon flakes with a fork. Top with sliced Comté and grill 1-2 minutes minutes cheese is melted.