This is part 2 of this week’s seafood series. The relish was surprisingly good that I made it again to accompany another dish. Salmon is a fish we have for dinner a few times a month, it is truly one of my favorites. This was adapted from Fresh Fish, by Jennifer Trainer Thompson.

Grilled Salmon with Tomato-Basil Relish

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0242

Ingredients

Salmon

  • 2 pounds of Atlantic salmon with skin on
  • 2 teaspoons of sesame oil
  • 1/4 teaspoon of dried rosemary
  • salt and freshly ground pepper
  • lemon wedges

Relish

  • 2 ripe tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • salt and freshly ground pepper

 

Directions

  1. Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of the salmon with sesame oil, then sprinkle the flash side with the rosemary and salt and pepper. Squeeze the lemon over the fish and grill until a flakes with a fork, about 4 toΒ  6 minutes on each side.
  2. Meanwhile combine and mix all the relish ingredients in a small bowl.
  3. Serve the fish with the relish on the side.

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