Fresh Herb Salmon with Eggplant Olive Relish

Prep time 25 minutes (approx)
Grilling time 6 ½ to 7 mins

Fresh Herb Salmon

  • 2 ½ lb piece of salmon (skin removed)
  • ¾ cup Olive Oil
  • ¼ cup fresh squeezed lemon juice
  • ¾ cup fresh parsley (course shaved)
  • ¾ cup fresh dill (course shaved)
  • ¾ cup fresh basil (course shaved)
  • salt & pepper to taste
  1. Place the salmon in a shallow baking dish season with salt and pepper. Pour the oil and lemon juice on the fish, place the chopped fresh herbs on top of the fish put it back in the refrigerator for at least 1 hour, spoon the lemon and oil mixture over the top of the fish 2 or 3 times while it is marinating.
  2. When the fish is ready heat the the grill and place the fish herb side up on your grill and close the lid do not flip the fish. Grill about 6-7 minutes basting the top of the fish a few times with the lemon olive oil…don’t get too much oil at one time to cause a flame-up.

Eggplant Olive Relish

  • ½ cup Olive Oil
  • 1 eggplant peeled and cubed (½ inch cube)
  • 1 Red pepper diced ¼ inch
  • ¼ cup rough chopped garlic
  • ¼ cup fine chopped shallot
  • ½ bunch finely chopped green onion
  • 1 cup calamatta olives (coarsely chopped)
  • ½ bunch Italian parsley
  • 5 large basil leaves (chopped)
    salt & pepper to taste
    ¼ cup marinara sauce
  1. Pour 1/4 cup the oil in a medium sauté pan
  2. Lightly sweat (sauté) garlic, shallots, peppers & green onion
  3. Increase to medium high heat and add eggplant
  4. Mix & sauté 2-3 minutes to give good color, add more oil if needed
  5. Mix in olives, herbs and marinara fold together 2 minutes
  6. Season with salt and pepper to taste
  7. Remove from heat and transfer to flat pan to cool under refrigeration

Mrs. Tom’s Secret

Pull your relish from the refrigerator and serve at room temperature or just warm. Ask your fish monger to skin the fish for you as it will be hard to cut once it comes off the grill.