4 servings (serving size: 1 fillet and 1/4 cup relish)
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets (1 inch thick)
1 small red onion, cut into 1/3-inch-thick slices
2 tablespoons crumbled feta cheese
2 tablespoons oil-cured olives, pitted and chopped
1 teaspoon capers
How to Make It
Combine first 4 ingredients in a small bowl, stirring well with a whisk. Brush 2 tablespoons vinegar mixture on fish; brush remaining vinegar mixture on onion slices. Let stand 10 minutes.
Place onion slices and fish, skin sides down, on grill rack coated with cooking spray. Grill onion 4 minutes on each side or until lightly browned and tender. Grill fish 4 to 6 minutes on each side or until fish flakes easily when tested with a fork.
Coarsely chop grilled onion, and place in a large bowl; add cheese, olives, and capers, tossing well. Serve relish with fish.
Oxmoor House Healthy Eating Collection
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