Maybe I should write a book on 101 ways to make salmon. I love it. It’s good for you and it’s versatile (stay tuned for my salmon rillette). For now, try this dead simple, delicious, light and fresh main dish for your main dish (get it?). In other words, it’s a great date-night dish.
Below, I scoop out the seeds of Kumamoto tomatoes with a spoon, otherwise the relish would be too watery.
Combine everything for the relish in a big bowl first and allow the flavors to combine and marinate whilst you do your grilling.
A glass of wine and a hot grill, to me, is a most peaceful experience. I love to grill slowly and make it last as long as possible. Which is maybe why I also just purchased a Weber charcoal grill. Why not just realllllly drag things out!
The photo below is a bit reminiscent of when the wicked witch of the west died when the house fell on top of her and you only saw her feet sticking out, but I like the photo so hopefully you can get past that reference too.
- 2 fillets salmon (I used atlantic but any variety will do)
- 1 teaspoon olive oil
- Dash of salt and pepper
- For Relish:
- 4 Kumamoto tomatoes (or medium sized hierloom variety)
- 1 Tablespoon pickled shallots
- 1 Teaspoon green peppercorns
- 2 Tablespoons diced red onion
- ¼ Teaspoon sea salt
- ¼ Teaspoon ground black pepper
- 2 Tablespoons sliced and toasted almonds
- 1 Tablespoon olive oil
- 2 Tablespoons fresh squeezed lemon juice
- 2 Tablespoons chopped fresh, flat leaf parsley
- 2 Tablespoons chopped fresh tarragon
- Heat your grill top to medium-high heat and spray with a non-stick cooking spray.
- Drizzle olive oil over fish and sprinkle salt and pepper to coat it. Place on hot grill skin side down and cook for about 7 minutes before turning it over. Grill only 2-3 minutes more (if fillet is thinner, decrease cooking time and take off the grill when firm) to get grill marks on the top. Remove and let rest.
- Halve the tomatoes and spoon out the seeds. then dice them and place in a large bowl. Combine the remaining ingredients into the bowl with the tomatoes . Let sit for 5-10 minutes to incorporate all of the flavors.
- Place fillet on serving plates and spoon relish over the top. Garnish with fresh parsley leaves or slice of lemon.