Mediterranean Grilled Salmon with olive-tomato relish and lemon beurre blanc
Ingredients
- 1½ pounds clean salmon, cut in four 6-ounce pieces
- 1 pint cherry tomatoes, char grilled
- ¼ cup rough chopped kalamata olives
- ¼ cup rough chopped green olives
- ½ red onion, grilled and small diced
- ½ cup extra virgin olive oil
- 2 tablespoons chopped fresh herbs (dill, oregano, parsley)
- 1 garlic clove, chopped
- 1 cup lemon beurre blanc
Lemon Beurre Blanc
- 1 cup white wine
- 1 cup heavy cream
- 2 bay leaves
- ½ tablespoon whole black pepper corns
- 3 sprigs fresh thyme
- ½ pound sweet butter, diced
- Juice from 1 lemon
- Salt to taste
Instructions
- In a bowl, combine the charred tomatoes, grilled onions, chopped olives, ¼ cup of olive oil, 1 tablespoon of the fresh herbs, and the chopped garlic. Season the salmon with salt and freshly ground pepper, and grill. To serve on a platter, place about ½ cup of warm beurre blanc in the center, then the vegetable mix, followed by the salmon, and finished with the remaining sauce and fresh herbs. For the Lemon Beurre Blanc (makes about 1 cup)
In a sauce pot, combine wine, cream, bay leaves, black pepper, and thyme. On low heat, reduce by half. With a whisk, incorporate the butter and strain as soon as the butter is dissolved and well mixed. Add the lemon juice and season with salt to taste. Keep warm to serve.
