***SALMON***
vegetable oil
1 tablespoon extra-virgin olive oil
2 whole salmon fillets -- (3 to 3 1/2 lbs.
-- each), with skin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons fresh thyme leaves
***TOMATO-GINGER RELISH***
3 pints red and/or yellow cherry tomatoes -- finely chopped (6
-- cups)
3 tablespoons white balsamic or white wine vinegar
1 tablespoon grated fresh ginger
1 teaspoon salt
******
lime wedges -- for garnish
fresh thyme sprigs -- for garnish
1. Brush grill generously with vegetable oil; heat grill.
2. Brush both sides of salmon fillets with olive oil. Sprinkle both sides
of
fillets with salt and pepper. Sprinkle fresh thyme leaves on skinned side
of e
ach.
3. Grill one salmon fillet skin side up over medium heat, 4 to 5 inches
from h
eat source, 8 to 10 minutes until lightly browned. Using two large metal
spatu
las, carefully turn salmon. Grill 5 to 10 minutes more until just cooked
throu
gh. Transfer to serving platter; cover and keep warm.
4. Clean grill; brush generously with vegetable oil. Repeat process with
rema
ining salmon. (Can be made ahead. Cool fillets completely. Cover with
plasti
c wrap and refrigerate up to 6 hours. Let stand at room temperature 30
minutes
before serving.) Serve with Tomato-Ginger Relish. Garnish with lime
wedges an
d thyme sprigs, if desired. Makes 8 to 10 servings.
Tomato-Ginger Relish: Combine tomatoes, vinegar, ginger and salt in bowl.
(Can
be made ahead. Cover and refrigerate overnight. Let stand at room
temperatur
e 30 minutes before serving.)
There is no more impressive company dish than a whole side of filleted
salmon.
It's now available in many supermarkets at affordable prices. Freshly
grated
ginger adds an unexpected touch of sweetness and heat to the red and yellow
che
rry tomato relish.
Prep time: 40 minutes Grilling time: 13 to 20 minutes per salmon fillet
Degree
of difficulty: moderate
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
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