Chargrilled Salmon Relish

Total Time:
1 hr
20 min
40 min

4 to 6 servings

  • 1 (2 pound) Pacific or wild caught salmon fillet
  • 2 teaspoons olive oil, plus more for vegetables
  • 5 pinches sea salt, plus 1/2 teaspoon, divided
  • 5 pinches coarsely ground black pepper, plus 1/2 teaspoon, divided
  • 5 pinches seafood seasoning (recommended: Old Bay Seasoning)
  • 2 cups grape tomatoes, halved lengthwise
  • 2 cups quartered cremini mushrooms
  • 1 cup half moon shaped sliced red onion
  • 2 cans whole kernel corn
  • 1 cup halved dried apricots
  • 1 fistful fresh tarragon leaves, coarsely chopped
  • Preheat an outdoor grill or an indoor grill pan.

  • Line the bottom of a roasting pan with aluminum foil. Put the salmon in the roasting pan and drizzle both sides with olive oil, about 1 teaspoon on each side. On both sides of the salmon, sprinkle about 5 pinches each of salt, black pepper and seafood seasoning.

  • Put the salmon directly on the grill and cook for 5 to 7 minutes on each side. You'll know it's done when the natural fat of the salmon starts to seep out. Put the salmon back in the roasting pan and set aside.

  • In a mixing bowl, combine all of the vegetables and apricots and drizzle with olive oil. Add 1/2 teaspoon each sea salt and black pepper and mix until incorporated.

  • Line a second roasting pan or baking sheet with aluminum foil. Pour the vegetable mixture in 1 layer into the roasting pan. Put the pan on the grill for 10 to 15 minutes, turning occasionally.

  • Put the vegetable mixture on a serving platter and sprinkle with the chopped tarragon. Top with the salmon and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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