Title: Baked Salmon with Sweet Pepper Relish
Categories: Fish Entree Bbq Salmon
Yield: 4 Servings

4		8 oz. salmon fillets; scaled but skin left on
		Rock salt
SWEET PEPPER RELISH
2		EACH: finely diced red, yellow & green bell pepper
1	sm	Onion; finely diced
2	tb	Chopped fresh oregano
1 1/2	tb	Powdered sugar
1/4	c	Balsamic vinegar
1	c	Extra-virgin olive oil (or less, to taste)

Make Sweet Pepper Relish in advance. Store covered in refrigerator. Place salmon fillets on a bed of rock salt on baking pan. Bake in 500-degree oven until salmon is cooked to your liking. Remove salmon. Place on cutting board, skin side up. Using a sharp knife, scrape off rock salt, skin and dark salmon meat down center line of salmon. Serve with Relish.

RELISH: Combine peppers, onion, oregano, sugar, vinegar and oil. Serve as a relish under or over the baked salmon. Also good served on fresh tomatoes.

from "Clive's, The Grille" restaurant, Houston, Tx, printed in Texas magazine, Jan. 4, 98

typed and posted by teri Chesser 3/98

From: Teri Chesser Date: 17 Mar 98

previous

next