Recipe & Photo by Erica Galindo of Sonoma Christian Home
The exquisite natural flavor of salmon pairs well with everything from spicy coconut curry to citrus buerre blanc, but the savory tomato olive relish with these precious little cherry tomatoes could well be my favorite.
Our dear friend Paul Duclos caught a big one the other day. We were blessed with salmon fresh off the boat from Bodega Bay. Paul’s wife, my sweet friend Shelly even cleaned one for us. Now that’s a friend!
The inspiration for this recipe comes from my love for a favorite new secret ingredient called Piquillo & Jalapeno Brushetta. I accidentally discovered this savory flavor bullet when I was searching the shelves of my local gourmet market for a high quality marinated artichoke heart.
The condiment shelf was stacked full of marinated zuchini, olives and artichokes, when a gorgeous pepper Brushetta caught my eye. Just the deep red color of the chunky peppers was enough to stop my heart. It was love at first sight. Then the label sealed the deal “Cucina & Amore” – Italian for “cooking and love.” This translation could be the code name for my heart. Now it’s a staple on my grocery list.
But it wasn’t the name that won my heart. One little bite and I was hooked. Chunky, savory, smoky and peppery with the perfect amount of garlic and fantastic flavor. This little star ingredient is something you absolutely must keep in your pantry. You can find it at your local specialty food market, or online. Super versatile, it is now my go to dipping sauce for homemade my crispy chicken fingers.
To add color I decided to add some luscious Barnier or Kalamata olives. This gave me an excuse to peruse the olive bar at Whole Foods. Their olives are not pasteurized but are traditionally cured, helping them retain the unique bouquet, bold flavor and outstanding texture. The rich black color and deep flavor adds a touch of drama to the dish.
I hope your family will be blessed with this delicious recipe of my Sonoma style of everyday gourmet cooking. Bon Appetit!
Grilled Salmon with Tomato Pepper Relish & Black Olives
Recipe and Photos by Erica Galindo
Courtesy of Sonoma Christian Home Magazine
- 4 salmon filets with skin
- 1 cup chardonay wine
- 1/2 cup white wine vinegar
- 7 tbsp extra virgin olive oil
- 4 shallots, sliced
- 4 tbsp fresh basil, chopped,
- 1 spring basil flowers for garnish
- 2 cups cherry tomatoes, halved
- 1/2 cup black olives, pitted and halved
- 2 tbsp drained capers
- 8 cloves garlic, smashed
- 4 tbsp piquillo & jalapeno bruschetta* available at specialty food stores
- 2 tbsp fresh Italian parsley, finely chopped
- 4 tbsp butter
- Salt & Pepper
- Marinate the salmon: In a shallow baking dish wisk together 1/2 cup white wine, 1/2 cup white wine vinegar and 3 tbsp evoo, 2 shallots and 3 tbsp basil. Salt and pepper the salmon, then place it in the marinade flesh side down, cover with plastic wrap and refrigerate for at least 30 minutes.
- Prep the Relish: In a bowl mix the tomatoes, capers, 2 shallots, black olives, 2 tbsp EVOO, 2 tbsp chardonay, salt and pepper.
- Grill the Salmon: Preheat grill to medium-high heat, brush the grates oil, grill the salmon 5-6 minutes per side.
- Cook the Tomato Relish: While the salmon is cooking heat 2 tbsp olive oil on medium heat in a large saute pan and cook the garlic until translucent. Add the tomato mixture and cook for 2-3 minutes until softened, add pepper bruschetta and white wine, cook for 3 -4 minutes stirring frequently, slowly add 4 tbsp butter until blended. Add 1 tbsp each basil and parsely, cook for 1-2 minutes. Remove from heat and set aside.
- Place grilled salmon in center of pre-warmed plate, ladel the tomato relish on top of salmon. Garnish with remaining chopped parsley, basil and floret. Serve with a side of sweet corn on the cob.