Grilled Salmon Recipe with Sun-Dried Tomato, Olive, Caper, and Parsley Relish
- High smoke point oil such as Grape seed oil, for rubbing on grill grates before heating
- 1 piece of salmon per person (This makes enough relish for at least 6 pieces of salmon)
- Olive oil, for rubbing salmon
- Take salmon out of the fridge and let it come to room temperature. Make sure grill grates are clean, then pour a little Grape seed oil (or other high smoke point 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. Lay fish pieces at an angle across the grill grates and cook 3-4 minutes (or until you see grill marks.) Rotate fish so it's at an angle in the opposite direction and cook 3-4 minutes more (until you see criss-cross marks.) 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.
- 1/2 cup sun-dried tomatoes packed in oil, room temperature (I drained off most of the oil)
- 1/4 cup drained and pitted Kalamata olives
- 1 T chopped red onion (or the white part of green onions will work)
- 1 T capers
- 2 T chopped parsley (or more)(Original recipe had chopped oregano too)
- 2 1/2 Tsp fresh lemon juice
- 5 Tsp extra virgin olive oil
- Fresh ground black pepper to taste