Saturday, April 27, 2013

Grilled Salmon Recipe with Sun-Dried Tomato, Olive, Caper, and Parsley Relish

Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish
This relish with sun-dried tomatoes, olives, capers, and parsley perfectly enhances the flavor of grilled salmon.

(Updated April 2013 with better photos and step-by-step photos.)  I first posted this Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish back in 2007, when my beloved Fine Cooking magazine had a feature about sauces to finish off grilled fish, and I thought this recipe idea sounded especially interesting. I made the sun-dried tomato relish, with slight changes to the recipe, and I loved the way it enhanced the salmon. When I made this in 2007, I gave some to my (former) neighbor Brooke, and within a day she had e-mailed to ask for the recipe! I highly recommend you try this delicious way to add that special something to grilled salmon, and I think it would taste wonderful on other types of fish or chicken breasts too. I'm consistently happy with recipes I find in Fine Cooking, and this recipe is something I'll be making over and over. Here's my version of this delicious relish and grilled salmon combination.

My method for grilling salmon starts with letting the fish come to room temperature while you rub the grill with oil and preheat.  Then rub both sides of the salmon with olive oil and season with a generous amount of Szeged Fish Rub. (I like this fish rub so much I buy it in packages of six at Amazom.com and give away to my friends, but you can use any fish rub you like.)

I used the bowl of my Immersion Blenderto chop together the relish ingredients, but when I made it again with Jake, we agreed that you could chop this up by hand. (This is half the recipe, enough for several pieces of salmon.)

These next photos were taken in bright sun on the new deck so excuse the photography, but they do show the process. (Remember, you have rubbed the grill grates with a high smoke-point oil like Grapeseed oil and preheated it to medium high before you put the fish on.  Lay fish on an angle and cook until you see grill marks, about 3-4 minutes.

Then rotate the fish so they are going at an angle in the other direction and cook 3-4 minutes more on the same side (until you have criss-cross grill marks.) 

Carefully turn the fish over and cook just until it's barely firm on the second side.  (Cooking time will be around 10 minutes, depending on how thick the salmon is and how done you prefer your fish.)

Serve hot, with a generous amount of the sun-dried tomato relish spooned over.

Grilled Salmon with Sun-Dried Tomato Relish
And here's the original photo from this recipe in 2007. If only I hadn't used an orange plate!


Sun-Dried Tomato, Olive, Caper, and Parsley Relish for Grilled Salmon
(Makes enough for at least 6 pieces of fish, recipe slightly adapted from Fine Cooking Magazine.)

Equipment:
This recipe will come together quickly with a Food Processoror in the bowl of an Immersion Blender, but you could also chop the ingredients by hand. (In response to a question, I am editing to say you could also probably make this in a good quality blender if you add some liquid to the tomatoes when you process them first.)

Relish Ingredients:
1/2 cup sun-dried tomatoes packed in oil, room temperature (I drained off most of the oil)
1/4 cup drained and pitted Kalamata olives
1 T chopped red onion (or the white part of green onions will work)
1 T capers
2 T chopped parsley (or more)
(original recipe had chopped oregano too)
2 1/2 T fresh lemon juice
5 T extra virgin olive oil
sea salt and fresh ground black pepper to taste

Ingredients:
high smoke point oil such a Grapeseed oil, for rubbing on grill grates before heating
1 piece of salmon per person (This makes enough relish for at least 6 pieces of salmon)
olive oil, for rubbing salmon
Szeged Fish Rub, for rubbing salmon (or use any type of fish seasoning you like)

Instructions:
Take salmon out of the fridge and let it come to room temperature.  Make sure grill grates are clean, then pour a little Grapeseed oil (or other high smoke point oil) on a paper towel and wipe the grill grates until they are coated with oil.  Preheat grill to medium-high.

Put sun-dried tomatoes into food processor or immersion blender with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minute, or until ingredients are uniform size and well combined.

When you're ready to cook the fish, rub both sides with olive oil and season generously with the fish rub.  Lay fish pieces at an angle across the grill grates and cook 3-4 minutes (or until you see grill marks.)  Rotate fish so it's at an angle in the opposite direction and cook 3-4 minutes more (until you see criss-cross marks.)  Carefully turn fish over and cook a few more minutes on the other side, just until it feels firm to the touch.  Cooking time will be about 10 minutes total, depending on the thickness of the fish and how done you prefer your salmon.  Don't overcook.

Serve the relish over grilled fish. This relish will keep at least a week in the refrigerator, and I think it would be good on other types of fish, grilled chicken, or grilled vegetables as well.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
Fish with a relish like this would be perfect for any phase of the South Beach Diet. For phase one, eat it with Grilled Zucchini and any type of Phase One Salad. For phase two or three you could switch the salad for something like Basil and Parmesan Rice with Pine Nuts.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas for Grilled Fish:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Sake Ginger Glazed Salmon ~ Simply Recipes
Grilled Halibut with Garlic Cilantro Sauce ~ Kalyn's Kitchen
Marinated Grilled Pacific Salmon ~ Christine Cooks
Grilled Salmon with Asian Dipping Sauce ~ Kalyn's Kitchen
Mesquite Grilled Wild Salmon with Crushed White Sarawak Pepper ~ Meathenge

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit
counter customizable free hit

33 comments:

  1. The relsih sounds perfect for the salmon dish. It would envelope it with all it's robust flavours. I can also envision it on crostini or chicken. Mmmm!!!

    ReplyDelete
  2. I love the combination of those ingredients, and topping them on salmon sounds perfect!
    Btw, do drop by to my blog to pick up your award? :)

    ReplyDelete
  3. That looks delicious. I have a newfound taste for capers and I'd like to incorporate it into my recipes more.

    ReplyDelete
  4. I am always looking for new ways to spice up my salmon, this relish looks great! The eggplant in the background also looks tasty! Fine Cooking is a great place to find recipes, thanks for sharing!

    ReplyDelete
  5. Salmon stands up so well to sauces that are acidic -- lemon, vinegar, capers, olives, etc. It really helps cut the oiliness of the fish. There's no way you could grill salmon that I would not love -- it is my absolute favorite.

    ReplyDelete
  6. You mentioned that you need a food processor, but if you don't have one would a blender work?

    ReplyDelete
  7. Valli, it was really good. I think it would be good on lots of things!

    EMWK, thank you!

    Kelly, I just love capers too. I really like chicken picatta.

    Maria, the eggplant was also from Fine Cooking! (That's the photo I showed you.)

    Lydia, definitely one of my favorites too (which is probably obvious if you look at my recipe archives.)

    Lisa, I think a blender would work. I might add some of the lemon juice with the sun-dried tomatoes to get them chopped up before adding the other things. It's quite a thick sauce, but a good blender should be able to handle it. Thanks for the reminder about blenders. I'll edit that in.

    ReplyDelete
  8. Everything in this relish sounds great! I don't know how I missed this recipe in Fine Cooking, it has all of my favorites!

    ReplyDelete
  9. You had me at olives :-)

    Looks delicious

    ReplyDelete
  10. This relish sounds amazing. Just look at all of that great flavour.

    ReplyDelete
  11. You do have a genius for salmon! It is obviously perfect with this relish!

    ReplyDelete
  12. Pam, it was in an article with three other types of sauce for fish. The others looked good too, but this one looked best to me. (I love that magazine!)

    Mike, olives are good in everything!

    Kevin, thanks. It was a great combo.

    Tanna, it was such a perfect match with the tomato/olive/caper flavor and the salmon.

    ReplyDelete
  13. Looks delicious ... and perfect for this still-hot weather we're having.

    ReplyDelete
  14. Wow .. this looks great. I just love the taste of kalamata olives and capers together so I'm going to have to try this one.

    ReplyDelete
  15. I really enjoy Fine Cooking too! What a great find!

    Anything with olives, capers, parsley, etc., etc. can't help but be good:).

    ReplyDelete
  16. I flagged this recipe in Fine Cooking last week, planning to pair it with halibut. I'm glad to hear it worked out well for you!

    ReplyDelete
  17. I didn't think you could top your last zucchini recipe, but then here you go. Can I live at your house?

    ReplyDelete
  18. Cate, thanks. I bet Nicholas would like it too.

    Alisha, me too. It was great.

    Janelle, agree and agree!

    Dolores I bet it would be great with halibut too.

    Mrs. G, sure. Unfortunately I have converted what would have been your bed into a place to take photos, but there's a sofa bed.

    ReplyDelete
  19. Always looking for new ways to fi salmon, beyond salsa and I love it. Thanks for the recipe! I read your blog almost daily but very seldom leave a comment and I vow to remedy that in honor of your 2 year WHB anniversary. I love your blog Kalyn.

    ReplyDelete
  20. Tartelette, thanks so much! I really appreciate your comment.

    ReplyDelete
  21. This sounds delicious. I make a pasta sauce with similar ingredients so having it on fish will definitely work for me.

    ReplyDelete
  22. Hello Kaylin

    This grilled salmon dish was lovely, as my pussy cat loved it :-)

    from Karly

    ReplyDelete
  23. That looks great!! Loved your blog, loved your food..wish you happy blogging. I invite you to visit my blog if you want to try some Moroccan recipes and gourmets :)
    www.andaluss.wordpress.com

    ReplyDelete
  24. Oh how delicious!! I grilled salmon and pork chops over a charcoal grill and used your relish as a topping. I'm talking melt in your mouth goodness!! (I grilled the salmon on top of a piece of foil so that it didn't stick and I brushed it with olive oil first.)

    Next I'm going to try your recent post using the tent method and tomato/olive topping. I happen to have olives left over!

    ReplyDelete
  25. Wolfenlion, so glad you liked it, and I love the idea of using this relish on pork chops; will have to try that!

    ReplyDelete
  26. Sounds perfect dish for the whole family.

    ReplyDelete
  27. As much as I love this recipe, I think my favorite thing is seeing the original photograph. You have acquired mad photo skills since 2007!

    ReplyDelete
  28. Thanks Lydia! There was plenty of room for improvement, that's for sure!

    ReplyDelete
  29. You're right - I would LOVE this relish on chicken as well as fish. Such beautiful photos!

    ReplyDelete
  30. Thanks TW. I just ate the rest of it last night on my last piece of salmon.

    ReplyDelete
  31. I am always looking for new salmon recipes. What is the pasta dish with it? Love all your recipes!

    ReplyDelete
  32. That relish has all my favorite flavors. I love it when faves co-mingle. (And thank you for the inspiration- I need to eat more salmon.)

    ReplyDelete
  33. JoJo, the Cold Spaghetti Salad recipe is not posted yet, but will be coming soon.

    Karina, glad you like it!

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips