GRILLED SALMON WITH MEDITERRANEAN SALSA
Top already-delicious grilled salmon with a Mediterranean-inspired salsa made with fresh tomatoes, tangy feta and Kalamata olives.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
- Grill salmon 5 minutes on each side or until salmon flakes easily with fork.
- Serve each fillet topped with 1/4 cup of the tomato salsa.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
GRILLED SALMON WITH TOMATO-OLIVE SALSA AND POBLANOS
Rich, flaky salmon pairs beautifully with briny tomato-olive salsa-especially when grilled. Smothered with roasted poblano peppers and served over white rice, this makes a gorgeous dinner.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Categories Entrees
Time 29m59S
Yield 6
Number Of Ingredients 18
Steps:
- Step 1: Make the Veracruz tomato-olive salsa (recipe follows).
- Step 2: Set 2 poblano peppers and 1 small red bell pepper on stove directly over the gas flame. Cook, turning often, until skin blisters and blackens on all sides, about 5 minutes. (Alternatively, roast peppers on the grill or 6 inches from the element of a heated broiler, turning often until skin blisters and blackens, about 5 to 8 minutes.)
- Step 3: Let peppers cool, then slip off charred skin with your hands. Rinse briefly under cool water. Remove the core and seeds and pat dry. Cut into 1/4-inch strips, then cut strips crosswise into thirds.
- Step 4: Preheat a gas grill to medium-hot. Or, prepare a charcoal grill for direct cooking and let coals burn until they are covered with gray ash, then spread coals in an even layer.
- Step 5: In a bowl in the microwave, heat 2 cups of the Veracruz tomato-olive salsa until it is hot, about 2 minutes.
- Step 6: Brush 2 pounds salmon fillets (each about 1 1/2 inches thick, rinsed, patted dry) generously on all sides with olive oil; sprinkle with salt and freshly ground black pepper.
- Step 7: Grill fish, skin side up, 6 inches from heat source, until the fish releases easily from the grill grates, about 6 minutes. Use a thin metal spatula to gently flip the fish. Grill until the salmon is nearly firm when pressed with a finger, about 3 to 4 minutes more. Transfer to a large platter.
- Step 8: Pour the warm salsa over the fish. Sprinkle with roasted pepper pieces and parsley leaves. Garnish with lime slices and serve.
- Step 1: To a food processor or blender, add 2 cans (14.5 ounces each) diced fire-roasted tomatoes with their liquid. Process with 4 on/off turns to roughly chop. Do not puree.
- Step 2: Transfer the tomatoes to medium-size bowl. Add 1/2 cup finely-chopped white onion, 1/2 cup chopped pitted green olives, 2 tablespoons finely-chopped drained pickled jalapenos (or 1 tablespoon finely-chopped fresh jalapeno), 2 tablespoons rinsed and drained capers (optional), 2 tablespoons thinly-sliced fresh parsley, 2 tablespoons thinly-sliced fresh cilantro, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt.
- Step 3: Serve salsa at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 439 calories, Sugar 6 g, Fat 29 g, Carbohydrate 12 g, Cholesterol 83 mg, Fiber 5 g, Protein 33 g, SaturatedFat 6 g, Sodium 876 mg
SALMON WITH TOMATO AND OLIVE SALSA
This tasty salmon is quick and easy to cook up on the barbecue. Serve it with our Mediterranean-style Tomato and Olive Salsa for extra flavour.
Categories Barbecue,Mains
Yield Serves 6.
Number Of Ingredients 5
Steps:
- Place salmon, skin side down, on a piece of foil.
- Trim foil so it is slightly larger than fillet.
- Rub salmon with oil and sprinkle with salt and pepper.
- With lid down, cook salmon over medium heat on natural gas barbecue for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork.
- Serve with Tomato and Olive Salsa.
Nutrition Facts : Calories 412 calories, 27.9 g fat, 37.3 g protein, 3.1 g carbohydrate, 1.1 g fibre, 406 mg sodium *Ingredient not included in nutritional analysis.
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PAN GRILLED SPANISH SALMON WITH TOMATO SAUCE RECIPE
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5/5 (2)Servings 4Cuisine SpanishCategory Main Course
- Finely mince 2 cloves of garlic, finely dice 1/2 of an onion and season four 4 oz fillets of fresh salmon with sea salt & freshly cracked black pepper
- Heat a nonstick fry pan with a medium-high heat and add 1 tbsp of extra virgin olive oil, after heating the oil for 1 minute add the salmon fillets into the pan seasoned side down, after 3 minutes flip the salmon (the thickness of my fillets where 3/4 inch thick), after a total cooking time of 6 minutes remove the salmon from the pan and transfer to a dish
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- After simmering the sauce for 4 to 5 minutes add the the salmon fillets back into the pan and heat through for 2 minutes, then remove the pan from the heat and serve directly from the pan, garnish each salmon fillet with fresh lemon slices and a sprinkle of fresh parsley, enjoy!
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- Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.
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