Grilled Salmon W Sun Dried Tomato Olive Caper Parsley Relish Recipe 455 Recipes

GRILLED SALMON W/ SUN-DRIED TOMATO, OLIVE, CAPER, & PARSLEY RELISH RECIPE - (4.5/5)

Grilled Salmon w/ sun-dried tomato, Olive, Caper, & Parsley relish Recipe - (4.5/5) image

Provided by á-588

Number Of Ingredients 9

Ingredients

1/2 cup sun-dried tomatoes packed in oil, room temperature
1/4 cup drained and pitted kalamata olives
1 T chopped red onion
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

Steps:

Put sun-dried tomatoes into food processor 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 minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Award Winning Salmon With Garlic and Sun-Dried Tomatoes image

I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!

Provided by Abby Girl

Categories Very Low Carbs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 -3 lb salmon fillet, deboned
6 large garlic, minced
1 teaspoon salt
4 tablespoons fresh parsley, chopped
2 tablespoons sun-dried tomatoes packed in oil, minced
1/4 cup olive oil

Steps:

Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
Preheat grill.
Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
Remove the fish from the grill.

Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2

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