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Grilled Salmon with Fresh Summer Relish

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1-1/2 lbs. salmon fillet, skinned
  
• 2 tsp virgin olive oil
  
• 1 tsp lemon thyme (or any), stemmed
  
• 1 organic lime, half in quarters, half juiced, rind grated
  
• 1/4 tsp kosher salt, or table salt
  
• 1 white or yellow onion, halved and thickly sliced
  
• 1 red bell pepper, seeded and cut in strips
  
• 1 to 2 jalapeno peppers, seeded and diced
  
• 2 ears sweet corn (white or yellow), kernels cut off
  
• 1 cup diced tomatoes
  
• One 4- to 6-inch zucchini or summer squash, finely chopped
  
• 1 tsp capers, drained
  






Instructions



1. Rub salmon with 1 teaspoon oil, sprinkle with thyme, lime rind and 1/8 teaspoon salt, and set aside. Sprinkle salt in a heavy frying pan over medium-high heat.
   
   
2. When the pan is hot, toss in onion and both peppers and shake to coat with salt. Dry-fry for 2 to 3 minutes, until onion edges begin to brown.
   
   
3. Add corn, sprinkle with 1 teaspoon water, cover pan and cook for 1 minute. Remove from heat; set aside.
   
   
4. In a bowl, combine tomatoes, zucchini, capers, lime juice and remaining salt. Stir in dry-fried vegetables; set aside.
   
   
5. Grill salmon over hot coals for 5 to 7 minutes per side. Cover tightly with foil and let stand for 10 minutes. Remove skin and place fish on serving platter with fresh lime wedges. Serve with fresh relish.
   
   Serves 4