grilled salmon with red pepper relish
Salmon
Grilled Salmon with Red Pepper Relish
We love the sweetness and bright hue red bell peppers add to the relish here, but you can substitute with yellow or orange peppers, too. Skip green peppers, though, as they may be too bitter for this dish.
Ingredients:
- 1 ½ pounds skin-on salmon fillet, cut into 4 portions
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 3 medium red bell peppers, quartered, seeds removed
- ½ medium red onion, cut into 1/2-inch-thick slices
- 1 medium jalapeño pepper
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon agave syrup
- ¼ cup chopped fresh cilantro
- 2 teaspoons capers, rinsed and chopped
Directions:
- Preheat grill to medium-high.
- Oil the grill rack. Sprinkle salmon with 1/4 teaspoon salt and pepper. Grill, flipping once, until browned and the fish flakes easily with a fork, 6 to 12 minutes, depending on thickness. Grill bell peppers, onion and jalapeño, turning as needed, until just charred, 5 to 6 minutes. Remove from heat and let cool slightly.
- Coarsely chop the bell peppers and onions and mince the jalapeño (remove seeds if desired). Whisk lime juice, oil, agave and the remaining 1/4 teaspoon salt in a large bowl. Add cilantro, capers and the vegetables and toss to combine. Serve the salmon with the relish.
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