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Grilled Salmon with Yukon Golds & Tomato-Red Onion Relish


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  • 1 small red onion, vertically sliced
  • 4 salmon filets
  • 1 lb small Yukon gold or red potatoes
  • 1 T chopped thyme
  • 2 T EVOO, divided
  • 1 t kosher salt
  • 1/2 t black pepper
  • 1 pt. heirloom cherry or grape tomatoes, quartered
  • 2 T finely chopped mint
  • 1 T chopped capers
  • 2 t sherry vinegqr
  • 2 t Dijon mustard


Servings 4
Preparation time 20mins
Cooking time 90mins


Step 1

Place onion in small bowl; add water to cover. Let stand 30 min. Drain; set aside
Arrange salmon filets in single layer on large plate lined with paper towels. Let stand uncovered in refrigerator for 1 hr.
Preheat grill to med.
Place potatoes in large saucepan; cover with water to 2" & bring to boil. Reduce heat to simmer, cook 15 min. Drain; cool slightly. Cut potatoes in half. Combine with thyme, ! T EVOO, salt & pepper, tossing to coat. Thread potatoes onto skewers,cut sides facing out.
Combine onion, remaining 1 T EVOO, salt & pepper, tomatoes, mint, capers, vinegar & mustard in bowl; toss gently. Set aside
Sprinkle salmon with salt & pepper. Place fish & cut sides of potatoes on grill rack coated with cooking spray. Grill fish 3-4 min on each side. Serve salmon & potatoes topped with tomato-onion relish.

Cal 357

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