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Yummly User: "Great Recipe. Can be made with grilled, baked or…" Read More
11Ingredients
30Minutes
380Calories
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Description
Grilling salmon gently over indirect heat — opposite the flames — gives you buttery flesh, with no worries about dryness or possible harsh flavors that can happen when you grill salmon right over the flames. Top the fish with a quick, Mediterranean-inspired relish of fresh tomatoes and briny olives and capers, and you’re all set for a summery dinner on the patio. The recipe is a Yummly original created by Sara Bir.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. salmon fillets (four, 5-ounce, center-cut fillets with skin on; Atlantic, wild king/Chinook, or Coho; at least ¾ inch thick but preferably about 1 1/4 inches thick)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. pine nuts
- 10 oz. cherry tomatoes (or small pear-shaped tomatoes; 10 ounces is 2 cups; cut in half or quarters)
- 1/4 cup chopped fresh parsley
- 1/4 cup olives (sliced pitted green or black olives such as castelvetrano or kalamata)
- 1 Tbsp. capers (rinsed)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra-virgin olive oil (plus more for the grill grate)
- 1 garlic clove (minced)
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Directions
- Set salmon on a plate and season with salt and pepper. Let salmon stand at room temperature about 20 minutes. Meanwhile, prepare a grill for two-zone medium heat grilling (350° to 450°F). For gas, preheat the grill with all the burners on, then turn off the center burner or one of the side burners. The area with no heat underneath it is indirect heat. For charcoal, ignite half a chimney of charcoal. Spread lit coals over only half of the fire grate; the area with no coals is for indirect heat. Set the cooking grate in place and let heat 10 minutes.
- As the grill heats, make the relish. Toast pine nuts in a small skillet over medium heat, stirring often, until lightly browned and aromatic, 5 minutes. (Watch carefully, as pine nuts burn easily). Once toasted, place in a medium bowl.
- Add the tomatoes, parsley, olives, capers, balsamic vinegar, 1 tablespoon olive oil, and garlic to the bowl with the pine nuts. Stir to combine, and then set aside.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium520mg22% |
| Potassium740mg21% |
| Protein30g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Yummly User 3 months ago
Great Recipe. Can be made with grilled, baked or Pan fish. Used Kalamata Olives. Because I served this over quinoa I made a Ladolemono (Greek Dressing) sauce that I drizzed over the quinao and fish before placing the relish on top. Delicious!
Yummly User 2 years ago
Wonderful. Easy and very tasty. Will chop up the topping to make it easier to eat on top
Yummly User 2 years ago
It was quite salty but paired well with a fresh salad. I would like to do it again but with katamala olives instead of green.
Yummly User 2 years ago
Love it! Great recipe if you want to try something different, the capers and pine nuts make a great taste.
Yummly User 2 years ago
So good!!! Definitely going to do it again!!
Yummly User 2 years ago
Great relish! I’m going to use it on chicken too!