Grilled Salmon with Mediterranean Salsa

Name: Grilled Salmon with Mediterranean Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Mexican
Ingredients: 59 milliliters ATHENOS Traditional Crumbled Feta Cheese; 118 milliliters chopped fresh parsley; 59 milliliters coarsely chopped pitted Kalamata olives; 1 Tbsp lemon juice; 2 Tbsps olive oil; 79 milliliters chopped plum tomatoes; 454 grams salmon fillets each)

Grilled Salmon with Mediterranean Salsa might be just the Mexican recipe you are searching for. This recipe serves 25. One portion of this dish contains about 4g of protein, 3g of fat, and a total of 42 calories. Head to the store and pick up salmon fillets, lemon juice, kalamatan olives, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

Preheat grill to medium heat.

Equipment you will use

Grill

Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended.

Ingredients you will need

Lemon Juice

Tomato

Parsley

Cheese

Olives

Cooking Oil

Let stand at room temperature until ready to use.

Grill salmon 5 minutes on each side or until salmon flakes easily with fork.

Ingredients you will need

Salmon

Equipment you will use

Grill

Serve each fillet topped with 1/4 cup of the tomato salsa.

Ingredients you will need

Tomato

Salsa

Equipment

Grill

Ingredients

Servings:

59milliliters

ATHENOS Traditional Crumbled Feta Cheese 118milliliters

chopped fresh parsley 59milliliters

coarsely chopped pitted Kalamata olives 1Tbsp

lemon juice 2Tbsps

olive oil 79milliliters

chopped plum tomatoes 454grams

salmon fillets each)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.