(This is the printer-friendly recipe for an old recipe for grilled salmon with sun-dried tomato relish from the early days of the blog; it’s being preserved for anyone who might have been a fan of the original recipe. Check out Salmon with Tomato Olive Relish to see an updated lower-carb version of this recipe.)

(Makes enough for at least 6 pieces of fish, recipe slightly adapted from Fine Cooking Magazine.)

This recipe will come together quickly with a Food Processor or in the bowl of an Immersion Blender, but you could also chop the ingredients by hand. (In response to a question, I am editing to say you could also probably make this in a good quality blender if you add some liquid to the tomatoes when you process them first.)

Relish Ingredients:
1/2 cup sun-dried tomatoes packed in oil, room temperature (I drained off most of the oil)
1/4 cup drained and pitted Kalamata olives
1 T chopped red onion (or the white part of green onions will work)
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

high smoke point oil such a Grapeseed oil, for rubbing on grill grates before heating
1 piece of salmon per person (This makes enough relish for at least 6 pieces of salmon)
olive oil, for rubbing salmon
Szeged Fish Rub, for rubbing salmon (or use any type of fish seasoning you like)

Take salmon out of the fridge and let it come to room temperature. Make sure grill grates are clean, then pour a little Grapeseed oil (or other high smoke point oil) on a paper towel and wipe the grill grates until they are coated with oil. Preheat grill to medium-high.

Put sun-dried tomatoes into food processor or immersion blender 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 minute, or until ingredients are uniform size and well combined.

When you’re ready to cook the fish, rub both sides with olive oil and season generously with the fish rub. Lay fish pieces at an angle across the grill grates and cook 3-4 minutes (or until you see grill marks.) Rotate fish so it’s at an angle in the opposite direction and cook 3-4 minutes more (until you see criss-cross marks.) Carefully turn fish over and cook a few more minutes on the other side, just until it feels firm to the touch. Cooking time will be about 10 minutes total, depending on the thickness of the fish and how done you prefer your salmon. Don’t overcook.

Serve the relish over grilled fish. This relish will keep at least a week in the refrigerator, and I think it would be good on other types of fish, grilled chicken, or grilled vegetables as well.

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