Grilled Salmon with Charred Tomato Salsa

By ROBandSEAN

This dish is most flavorful when prepared with wild Pacific salmon, which is redder in color than its milder Atlantic cousin. For a more exotic dish, pair the salmon with Mango-Coconut Salsa.

Ingredients

• 4 tomatoes (about 1/2 pound)
• 2 jalapeño peppers
• 2 poblano chiles
• 1 small onion, peeled
• 1/4 cup minced fresh cilantro
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (6-ounce) salmon fillets
• Fresh thyme (optional)

Details

Servings 6

Preparation

Step 1

Preparation

Preheat broiler.
Place first 4 ingredients on a broiler pan, and broil 10 minutes or until tomatoes are tender and onion is slightly blackened. Cool 5 minutes.
Core tomatoes; discard cores. Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl. Add cilantro, oil, salt, and black pepper; toss gently.
Prepare grill.
Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Top with about 2 tablespoons salsa; garnish with thyme, if desired.