Grilled Salmon with Tomato, Cucumber and Caper Salsa

Name: Grilled Salmon with Tomato, Cucumber and Caper Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters drained capers; 340 grams basket small cherry tomatoes, each quartered; 1 medium English hothouse cucumber, unpeeled, diced; 2 Tbsps chopped fresh cilantro; 2 teaspoons ground cumin; 79 milliliters fresh lemon juice; 1 Tbsp grated lemon peel; 79 milliliters extra-virgin olive oil; 1 kilograms salmon fillet with skin (1 whole side); 79 milliliters chopped shallots; 1 large yellow bell pepper, diced

The recipe Grilled Salmon with Tomato, Cucumber and Caper Salsa could satisfy your Mexican craving in around 45 minutes. Watching your figure? This gluten free, dairy free, and primal recipe has 303 calories, 29g of protein, and 18g of fat per serving. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of salmon fillet, basket cherry tomatoes, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Equipment you will use

Whisk

Bowl

Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper.

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Salt And Pepper

Cucumber

Marinade

Salsa

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Bowl

Let stand 30 minutes; toss occasionally.

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.

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Marinade

Salmon

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Glass Baking Pan

Let stand 10 minutes.

Sprinkle with salt and pepper.

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Salt And Pepper

Spray basket with nonstick spray.

Place salmon in fish basket, folding tail under if fish is too long.

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Salmon

Fish

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.

Ingredients you will need

Salmon

Equipment you will use

Grill

Spray rimless baking sheet with nonstick spray.

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Baking Sheet

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.

Ingredients you will need

Salmon

Fish

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Baking Sheet

Spatula

Grill

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

59milliliters

drained capers 340grams

basket small cherry tomatoes, each quartered 1medium

English hothouse cucumber, unpeeled, diced 2Tbsps

chopped fresh cilantro 2teaspoons

ground cumin 79milliliters

fresh lemon juice 1Tbsp

grated lemon peel 79milliliters

extra-virgin olive oil 1kilograms

salmon fillet with skin (1 whole side)79milliliters

chopped shallots 1large

yellow bell pepper, diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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 Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.