June is fast approaching and it can't be here soon enough. We are ready for no school, limited activities, and some lazy days on our boat. Excited for picnic style dinners and fresh and local produce. I have been trying different fish recipes that call for spring vegetable side dishes and they have been a hit. The favorite so far is from the May 2016 Health magazine, Grilled Salmon with Tomato-basil relish. Costco had a great deal on salmon and steal head trout which looks like salmon and tastes like salmon, so I bought that to try. It was delicious. This meal is extremely easy to make and takes no time. Perfect for busy nights when you have limited time on your hands. I made quinoa as a side dish and added cucumbers and red onion to the tomato basil relish. I hope you give this a try. Enjoy! Appreciate and love feedback. Let me know if this is a hit in your house.
- SALMON
- 2 pounds Atlantic salmon, preferably skin-on
- 2 teaspoons sesame oil
- 1/4 teaspoons dried rosemary
- Salt and freshly ground black pepper
- 1 lemon wedge
- 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 black pepper
Preparation
1. Make salmon: Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of salmon with sesame oil. Sprinkle flesh side with rosemary and season with salt and pepper. Squeeze lemon over salmon; grill salmon until it flakes with a fork, 4 to 6 minutes per side.
2. While salmon is cooking, make relish: Combine tomatoes, olive oil, vinegar, basil, garlic and cumin in a small bowl. Season with salt and pepper and stir.
3. Serve salmon hot off the grill with relish on the side.
ENJOY!!
Best,
Donna
