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Salmon: Grilled Salmon with Roasted-Tomato Relish

Source of Recipe


From "Good Housekeeping Best Recipes 1999"






List of Ingredients



• 1 large head garlic
  
• 1 tsp sugar
  
• 1 tsp dried thyme
  
• 1/2 tsp salt
  
• 2 Tbsp plus 1-1/2 tsp extra-virgin olive oil
  
• 12 plum tomatoes (3 lbs.), each cut lengthwise in half and seeded
  
• 1/2 cup oil-cured olives, pitted and coarsely chopped
  
• 2 Tbsp chopped fresh parsley leaves
  
• 1 Tbsp balsamic vinegar
  
• 1/2 tsp grated fresh lemon peel
  
• 8 pieces (6 ounces each) salmon fillet
  
• Lemon-peel strips, for garnish
  






Instructions



1. Preheat oven to 250 degrees (F). Remove 2 garlic cloves from head of garlic and mince; reserve remaining head to roast next day. Line large cookie sheet with kitchen parchment or waxed paper. In cup, mix sugar, thyme, salt, minced garlic and 2 tablespoons olive oil. Arrange tomatoes, cut side up, on cookie sheet and brush tomatoes with olive-oil mixture. Roast 2 hours. Turn off oven and leave tomatoes in oven overnight to dry.
   
   
2. The following day, remove tomatoes from oven. Preheat oven to 425 degrees (F). Remove any loose papery skin from head of garlic, leaving head intact. Cut top from head, just to tip of cloves (do not cut into cloves). Place head on sheet of heavy-duty foil; drizzle with 1/2 teaspoon olive oil. Loosely wrap foil around garlic, being careful that seam is folded to seal in oil. Roast garlic 40 minutes or until tender. Transfer package from oven to plate. Cool slightly.
   
   
3. While garlic is roasting, cut tomatoes into 1/4-inch-thick slices; place in medium bowl.
   
   
4. When garlic is cool enough to handle, with tip of knife, remove garlic cloves from skins and place in bowl with tomato slices. Add olives, parsley, vinegar and grated lemon peel; mix well. Set tomato relish aside.
   
   
5. With tweezers, remove any small bones from salmon; brush skinless side only with remaining 1 teaspoon olive oil. Place salmon, skin side down, on grill over medium heat; cook 8 to 10 minutes, without turning, until just opaque throughout.
   
   To serve: Spoon tomato relish over salmon. Garnish with lemon-peel strips.
   
   Makes 8 main-dish servings.