2 tablespoons extra virgin olive oil
1/2 cup 1/4 inch diced red onion
2 teaspoons minced garlic
2 cups 1/4 inch diced tomatoes
1 cup 1/4 inch diced zuccini squash
1 cup seeded and peeled 1/4 inch diced cucumber
1 cup 1/4 inch diced red bell pepper
1 teaspoon balsamic vinegar
2 tablespoons finely chopped fresh dill
1 teaspoon ground fennel seed-if you don't have this in your pantry get it! tasty and delicios and featured in many of our recipes.
1 teaspoon kosher salt
1 teaspoon pure chile powder
1/2 teaspoon celery seed- also very versatile and useful in our recipes
1/2 teaspoon freshly ground black pepper.
6 skinless salmon fillets 8 ounces each
1-11/4 inches thick
extra virgin olive oil.
In a skillet over medium heat warm the oil. cook the onion until translucent not golden! 2-3 minutes
add garlic cook another minute
add tomatoes, zucchini, cucumber, and pepper.
season with salt and pepper
cook for 1 minute stirring occasionally this will help reduce the liquid from tomatoes.
remove skillet from heat.
add vinegar and dill.
transfer to a bowl and chill in fridge for about one hour. ( as long as 8 hours)
remove bowl from fridge about 1/2 an hour before serving.
coat salmon fillets with olive oil
mix the rub ingredients and coat fishon both sides.
place in fridge one hour.
Grill the fillets over DIRECT HIGH HEAT with the lid closed as much as possible.
8-10 minutes medium rare- turning once after 6-7 minutes.
place salad on plate-place salmon on salad-cover with more sauce
refreshing, new, amazing salmon. simply delicious!
serving suggestion: serve roasted Potatoes and green beans.