Grilled Salmon with Lemon, Caper and Olive Relish



4 ( 5 ounce) salmon fillets, skin removed

1 teaspoon Meyer lemon zest

½  cup Meyer lemon segments (approx. 3 medium sized lemons)

½ shallot, finely chopped

2 teaspoons salt, divided

½ teaspoon sugar

⅓ cup extra virgin olive oil + 2 tablespoons

¼ cup capers, drained and chopped 

¼ cup Castelvetrano olives, pitted and chopped

3 tablespoons parsley, chopped

¼ teaspoon red pepper flakes

¼ teaspoon of pepper


Mix together lemon zest, lemon segments, shallot, 1 teaspoon salt and sugar in a mixing bowl.  Whisk in ⅓ cup extra virgin olive oil, capers, olives, parsley and red pepper flakes.  Set aside.


Preheat a grill pan to high heat and spray with non-stick cooking spray.  Brush both sides of salmon with the remaining 2 tablespoons extra virgin olive oil, the teaspoon of salt and pepper.


Grill salmon for 4-5 minutes on the first side.  Flip and grill for another 2-3 minutes.  If the fillet is thick, add 1-2 minutes per side.


Transfer salmon fillets to a plate and top with relish.   





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