Best Chargrilled Salmon Relish Recipes

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH

Steps:

• In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

GRILLED SALMON WITH BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

SAVORY SUMMER SALMON AND REFRESHING RELISH RECIPE

Steps:

• For relish:.
• Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate until needed.
• For salmon:.
• In a small bowl, combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder.
• Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
• Preheat the oven to 450°F Heat a large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through.
• Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.
• Transfer the pan to the oven and cook until desired, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
• Spoon relish over each fillet and serve immediately.