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Savory Summer Salmon and Refreshing Relish Recipe

1 medium-ripe tomatoes, seeded and diced
1 whole green onion, trimmed and thinly sliced on the bias
12 small yellow bell pepper, stemmed, seeded and diced
14 English cucumber, seeded and diced
1 teaspoon minced fresh cilantro
1 12 teaspoons freshly squeezed orange juice (about 1/2 orange)
1 12 teaspoons red wine vinegar
1 12 teaspoons extra-virgin olive oil
salt & freshly ground black pepper, to taste
granulated sugar, to taste
1 12 teaspoons light brown sugar
1 12 teaspoons fresh ground black pepper
1 12 teaspoons sweet paprika
1 12 teaspoons chili powder (to taste)
1 12 teaspoons kosher salt (to taste) or 1 12 teaspoons sea salt (to taste)
12 teaspoon garlic powder
4 (6 ounce) center-cut salmon fillets (skin on)
2 teaspoons canola oil


For relish:. Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate until needed. For salmon:. In a small bowl, combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder. Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours. Preheat the oven to 450F Heat a large, ovenproof saute pan over medium-high heat. Add the canola oil and heat through. Place the salmon, skin-side down, in the saute pan. Cook until the skin is crisp, approximately 2 to 3 minutes. Transfer the pan to the oven and cook until desired, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well. Spoon relish over each fillet and serve immediately.

Source: www.food.com