As promised, I'm back today with my most loved way to cook salmon ever. This may actually be in my top 3 favorite meals on the planet Earth - even if you're not salmon's #1 fan, you might like this... it's crazy delicious.
I've been requesting it for special occasions for years now, but it's pretty simple and could be thrown on your menu any old day. It is the perfect light, fresh dinner for spring or summer (or Easter!). My mom was nice enough to make it for me when we were visiting last week, so I took photos to share!
First, we (meaning my mom) prepared the glaze for the salmon.
Well actually, first my mom insisted upon an ingredients shot a la The Pioneer Woman (she's a fan). She's cooking though so I'll let her call the shots:
Secretly I think she just wanted to see her and my dad's backyard honey label on my blog. That stuff is amazing though, so I'll allow it.
Okay, back to the glaze. Mix balsamic vinegar with honey, Worcestershire sauce, Dijon mustard, and chile powder. Try to ignore the red-capped mystery bottle in the above photo...
Grab some salmon fillets, season them with salt and pepper, then brush them with the glaze you just made and throw them on the grill.
While that's happening, it's time to quickly prepare my favorite part: the spicy tomato relish. It's a mixture of onion, tomato, flat leaf parsley, red pepper flakes, red wine vinegar and olive oil. Mix it up well and let it sit and get fabulous... so, so, so fabulous.
And that's all there is to it -- once the salmon is done, plate it up and add a nice bit of the relish on top. It's so simple and so delicious! My mom served it with a salad of baby greens and avocado tossed in a homemade vinaigrette, with cous cous and fresh chives. Oh, and red wine... can't forget that! Thanks for taking care of me, Mom!
Needless to say I was a happy camper.
Grilled Salmon with Spicy Tomato Relish (slightly adapted from a Bobby Flay recipe)
1/4 c. balsamic vinegar
1/4 c. honey
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 Tbs. chile powder
4 salmon fillet portions seasoned with salt & pepper
2 medium-sized tomatoes, diced
2 Tbs. finely diced onion (I've had it with both red or yellow, it's good either way)
2 Tbs. flat-leaf parsley, chopped
1 tsp. red pepper flakes
1/4 c. red wine vinegar
1/4 c. olive oil
salt and pepper to taste
Combine glaze ingredients, brush onto salmon and grill until cooked. While salmon is cooking, mix together all the relish ingredients. Serve spicy relish on top of fish.