Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
2 1/2 T fresh lemon juice
5 T extra virgin olive oil
sea salt and fresh ground black pepper to taste
Directions
Take salmon out of the fridge and let it come to room temperature. Make sure grill grates are clean, then pour a little Grapeseed oil on a paper towel and wipe the grill grates until they are coated with oil. Preheat grill to medium-high. Put sun-dried tomatoes into food processor or immersion blender with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minute, or until ingredients are uniform size and well combined. When you’re ready to cook the fish, rub both sides with olive oil and season generously with the Szeged Fish Rub. Lay fish pieces at an angle across the grill grates and cook 3-4 minutes Rotate fish so it’s at an angle in the opposite direction and cook 3-4 minutes more Carefully turn fish over and cook a few more minutes on the other side, just until it feels firm to the touch. Cooking time will be about 10 minutes total, depending on the thickness of the fish and how done you prefer your salmon. Don’t overcook. Serve the relish over grilled fish.