Grilled Salmon with Tomato, Cucumber and Caper Salsa
A fresh and flavorful grilled salmon dish served with a vibrant Mediterranean-style salsa made with cucumber, cherry tomatoes, yellow bell pepper, and capers in a lemony olive oil dressing. Perfect for summer entertaining.
Ingredients
- •⅓ cup fresh lemon juice
- •⅓ cup extra-virgin olive oil
- •⅓ cup chopped shallots
- •1 tablespoon grated lemon peel
- •1¾ teaspoons ground cumin
- •1 medium English hothouse cucumber
- •12 ounce cherry tomatoes
- •1 large yellow bell pepper
- •¼ cup drained capers
- •2 tablespoons chopped fresh cilantro
- •1 spray Nonstick vegetable oil spray
- •2½ pound salmon fillet
Cooking Instructions
- 1.
Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
5 min
- 2.
Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
30 min
- 3.
Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
15 min
- 4.
Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
10 min
- 5.
Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.
10 min