Grilled Salmon with Speedy Tomato-Olive Relish Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Grilled Salmon with Speedy Tomato-Olive Relish

YUMMLY
11Ingredients
30Minutes
380Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

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 pounds 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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pine nuts
  • 10 ounces 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 tablespoon capers (rinsed)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil (plus more for the grill grate)
  • 1 garlic clove (minced)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. 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.
    2. 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.
    3. 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.
    View 3 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    380Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories380Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol80mg27%
    Sodium520mg22%
    Potassium740mg21%
    Protein30g59%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber1g4%
    Sugars3g6%
    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.

    PlanShop