Savory Summer Salmon and Refreshing Relish Recipe

Name: Savory Summer Salmon and Refreshing Relish Recipe
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons canola oil; 2 teaspoons chili powder (to taste); 0 english cucumber, seeded and diced; 1 teaspoon minced fresh cilantro; 1 teaspoons garlic powder; 4 servings granulated sugar, to taste; 1 whole green onion, trimmed and thinly sliced on the bias; 2 teaspoons fresh ground black pepper; 2 teaspoons light brown sugar; 2 teaspoons extra-virgin olive oil; 2 teaspoons freshly squeezed orange juice (about 1/2 orange); 2 teaspoons red wine vinegar; 680 grams center-cut salmon fillets (skin on); 4 servings salt & freshly ground black pepper, to taste; 2 teaspoons kosher salt (to taste) or 1 1/2 teaspoons sea salt (to taste); 2 teaspoons sweet paprika; 1 medium ripe tomato, seeded and diced; 1 smalls yellow bell pepper, stemmed, seeded and diced

Savory Summer Salmon and Refreshing Relish Recipe might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 347 calories, 35g of protein, and 15g of fat. This recipe serves 4. A mixture of canolan oil, brown sugar, cucumber, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 55 minutes.

Ingredients

Servings:

2teaspoons

canola oil 2teaspoons

chili powder (to taste)0

english cucumber, seeded and diced 1teaspoon

minced fresh cilantro 1teaspoons

garlic powder 4servings

granulated sugar, to taste 1

whole green onion, trimmed and thinly sliced on the bias 2teaspoons

fresh ground black pepper 2teaspoons

light brown sugar 2teaspoons

extra-virgin olive oil 2teaspoons

freshly squeezed orange juice (about 1/2 orange)2teaspoons

red wine vinegar 680grams

center-cut salmon fillets (skin on)4servings

salt & freshly ground black pepper, to taste 2teaspoons

kosher salt (to taste) or 1 1/2 teaspoons sea salt (to taste)2teaspoons

sweet paprika 1medium

ripe tomato, seeded and diced 1smalls

yellow bell pepper, stemmed, seeded and diced

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 Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.