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Grilled Salmon with Tomato-Ginger Relish
***SALMON*** vegetable oil 1 tablespoon extra-virgin olive oil 2 whole salmon fillets -- (3 to 3 1/2 lbs. -- each), with skin 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons fresh thyme leaves ***TOMATO-GINGER RELISH*** 3 pints red and/or yellow cherry tomatoes -- finely chopped (6 -- cups) 3 tablespoons white balsamic or white wine vinegar 1 tablespoon grated fresh ginger 1 teaspoon salt ****** lime wedges -- for garnish fresh thyme sprigs -- for garnish 1. Brush grill generously with vegetable oil; heat grill. 2. Brush both sides of salmon fillets with olive oil. Sprinkle both sides of fillets with salt and pepper. Sprinkle fresh thyme leaves on skinned side of e ach. 3. Grill one salmon fillet skin side up over medium heat, 4 to 5 inches from h eat source, 8 to 10 minutes until lightly browned. Using two large metal spatu las, carefully turn salmon. Grill 5 to 10 minutes more until just cooked throu gh. Transfer to serving platter; cover and keep warm. 4. Clean grill; brush generously with vegetable oil. Repeat process with rema ining salmon. (Can be made ahead. Cool fillets completely. Cover with plasti c wrap and refrigerate up to 6 hours. Let stand at room temperature 30 minutes before serving.) Serve with Tomato-Ginger Relish. Garnish with lime wedges an d thyme sprigs, if desired. Makes 8 to 10 servings. Tomato-Ginger Relish: Combine tomatoes, vinegar, ginger and salt in bowl. (Can be made ahead. Cover and refrigerate overnight. Let stand at room temperatur e 30 minutes before serving.) There is no more impressive company dish than a whole side of filleted salmon. It`s now available in many supermarkets at affordable prices. Freshly grated ginger adds an unexpected touch of sweetness and heat to the red and yellow che rry tomato relish. Prep time: 40 minutes Grilling time: 13 to 20 minutes per salmon fillet Degree of difficulty: moderate MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com |
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