Ingredients:
|
|
---SUN DRIED TOMATO RELISH |
| 1 |
small |
English cucumber, peeled, seeded -- and diced |
| 1/2 |
small |
red onion, peeled and diced |
| 1/2 |
medium |
yellow bell pepper, cored, seeded -- and diced |
| 1/2 |
medium |
red bell pepper, cored, seeded -- and diced |
| 1/2 |
cup |
drained sun-dried tomatoes, oil reserved -- diced |
| 1 |
tablespoons |
fresh lemon juice |
| 2 |
tablespoons |
rice wine vinegar |
| 2 |
tablespoons |
olive oil |
|
|
---FISH |
| 1/4 |
cup |
chopped fresh tarragon (or 1 tbsp dried) |
| 1/4 |
cup |
chopped fresh chervil (or 1 tbsp dried) |
| 1/4 |
cup |
fresh lemon juice |
| 1/4 |
cup |
rice wine vinegar |
| 1/3 |
cup |
olive oil |
| 1/4 |
teaspoon |
salt |
| 1 |
medium |
English cucumber, very thinly sliced |
| 4 |
fillets |
salmon fillets |
|
Preparation:
In glass bowl, combine diced cucumber, red onion, bell peppers, sun-dried tomatoes, 1 tablespoon reserved sun-dried tomato oil, 1 tablespoon lemon juice, 2 tablespoons vinegar, and 2 tablespoons olive oil. Let stand 30 minutes or up to overnight.
In medium bowl, combine tarragon, chervil, 1/4 cup lemon juice, 1/4 cup vinegar, 1/3 cup olive oil, and salt. In separate bowl, combine half of the tarragon mixture and sliced cucumbers and chill. Combine remaining halt of the tarragon mixture and salmon in shallow dish and marinade at room temperature, 30 minutes.
Preheat grill to medium-high. Cook salmon 4 to 5 minutes per side, discarding marinade.
Place drained chilled cucumbers on individual serving plates. Place salmon over cucumbers and top with Sun-Dried Tomato Relish. |
