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Grilled Salmon With Tomato-Ginger Relish
1 tablespoon extra-virgin olive oil
2 whole salmon fillets -- (3 to 3 1/2 lbs.
-- each), with skin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons fresh thyme leaves
3 pints red and/or yellow cherry tomatoes -- finely chopped (6
3 tablespoons white balsamic or white wine vinegar
1 tablespoon grated fresh ginger
1 teaspoon salt
lime wedges -- for garnish
fresh thyme sprigs -- for garnish
1. Brush grill generously with vegetable oil; heat grill.
2. Brush both sides of salmon fillets with olive oil. Sprinkle both sides
fillets with salt and pepper. Sprinkle fresh thyme leaves on skinned side
3. Grill one salmon fillet skin side up over medium heat, 4 to 5 inches
eat source, 8 to 10 minutes until lightly browned. Using two large metal
las, carefully turn salmon. Grill 5 to 10 minutes more until just cooked
gh. Transfer to serving platter; cover and keep warm.
4. Clean grill; brush generously with vegetable oil. Repeat process with
ining salmon. (Can be made ahead. Cool fillets completely. Cover with
c wrap and refrigerate up to 6 hours. Let stand at room temperature 30
before serving.) Serve with Tomato-Ginger Relish. Garnish with lime
d thyme sprigs, if desired. Makes 8 to 10 servings.
Tomato-Ginger Relish: Combine tomatoes, vinegar, ginger and salt in bowl.
be made ahead. Cover and refrigerate overnight. Let stand at room
e 30 minutes before serving.)
There is no more impressive company dish than a whole side of filleted
Its now available in many supermarkets at affordable prices. Freshly
ginger adds an unexpected touch of sweetness and heat to the red and yellow
rry tomato relish.
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