Best 3 Grilled Salmon W Sun Dried Tomato Olive Caper Parsley Relish Recipes

GRILLED SALMON W/ SUN-DRIED TOMATO, OLIVE, CAPER, & PARSLEY RELISH RECIPE - (4.5/5)

Steps:

• Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
• With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
• Preheat grill.
• Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
• Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
• Remove the fish from the grill.

SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST

Steps:

• Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
• Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
• *Available in Asian markets and in the Asian foods section of some supermarkets.