Grilled Salmon with Warm Tomato Leek Salsa
Total time: 20 minutes
Salmon is the perfect fish for grilling and smoking: a light brushing of olive oil and a few herbs are all it needs.
Ingredients:
- 2 salmon fillets, 12oz (360gr) total weight
- 1 tsp Fines Herbes
- 1 tsp dill weed
- 1 tbs olive oil
- Warm Tomato Leek Salsa:
- 1 small leek
- 2 medium tomatoes I used 1 red and 1 yellow
- 1 tsp chili powder
- 1 tbs fresh snipped oregano
- 1 tbs fresh snipped chives
- 1 tbs olive oil
Instructions:
- Put salmon in a grill basket or on mesh grill pan.
- Brush fish with the olive oil and sprinkle with herbs.
- Grill for 5 - 7 minutes a side, depending on thickness.
- OR put on baking sheet and roast in 400 F (200C) oven for 15 - 20 minutes, depending on thickness.
- In both case salmon will be done when it flakes easily, slightly pink in the center is fine.
- Remove from heat, sliding it off the skin if needed.
- Serve with:
- Warm Tomato Leek Salsa:
- Clean leek and slice thinly, using up to the thick, dark green.
- Roughly chop tomatoes.
- Snip herbs.
- Heat oil in medium skillet over medium heat.
- Add chili powder and sauté briefly.
- Add leeks and sauté until tender, about 7 minutes.
- Add tomatoes and sauté 5 minutes longer. Add herbs, stir and remove from heat.
- Keep warm (but not hot) until ready to serve.