Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish

Ingredients

• High smoke point oil such a Grapeseed oil, for rubbing on grill grates before heating
• 1 piece of salmon per person
• Olive oil, for rubbing salmon
• Szeged Fish Rub, for rubbing salmon
• 1/2 cup sun-dried tomatoes packed in oil, room temperature
• 1/4 cup drained and pitted Kalamata olives
• 1 T chopped red onion
• 1 T capers
• 2 T chopped parsley, or more
• 2 1/2 T fresh lemon juice
• 5 T extra virgin olive oil
• Sea salt and fresh ground black pepper to taste

Directions

1. Set the salmon on the counter so it can reach room temperature.
2. Check that the grill grates are clean. Drizzle a little grapeseed oil, or another oil with a high smoke point, onto a paper towel, then swipe it over the grates so they are coated. Heat the grill to medium-high.
3. Put the sun-dried tomatoes in a food processor, or use an immersion blender with a steel blade, and blend for about 30 seconds.
4. Add the olives, red onion, and capers, then run the machine for about 30 seconds longer.
5. Add the rest of the ingredients and blend for about 1 minute, stopping when everything is evenly sized and nicely mixed.
6. When it is time to cook the fish, coat both sides with olive oil, then season well with the Szeged Fish Rub.
7. Place the fish pieces diagonally across the grill grates and cook for 3-4 minutes, until grill marks show.
8. Turn the fish so it slants the other way, then cook for 3-4 minutes more, until the crosshatch marks appear.
9. Carefully flip the fish and cook the second side for a few more minutes, just until it feels firm when you press it.
10. The total time on the grill will be about 10 minutes, with the thickness of the fish and your preferred doneness guiding the exact timing.
11. Do not let it overcook.
12. Spoon the relish over the grilled fish.