Grilled Salmon with Red Onion Relish

Strongly flavored Mediterranean-style ingredients, such as balsamic vinegar, olives, capers, and feta cheese, are good matches for succulent salmon.

Yield: 4 servings (serving size: 1 fillet and 1/4 cup relish)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 333
  • Fat: 17.9g
  • Saturated fat: 4.4g
  • Protein: 37.1g
  • Carbohydrate: 4.7g
  • Cholesterol: 91mg
  • Iron: 0.7mg
  • Sodium: 491mg
  • Calories from fat: 48%
  • Fiber: 0.9g
  • Calcium: 49mg

Ingredients

  • 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
  • Cooking spray
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons oil-cured olives, pitted and chopped
  • 1 teaspoon capers

Preparation

  1. Prepare grill.
  2. 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.
  3. 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.
  4. Coarsely chop grilled onion, and place in a large bowl; add cheese, olives, and capers, tossing well. Serve relish with fish.
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