Sweet & Smoky Salmon Filets With Olive Relish

1. 1

   In a large zip-lock plastic bag, combine the ginger, garlic, smoked paprika, soy sauce, orange juice, honey and scallion. Mix well, add salmon filets and seal tightly. Marinate for 15 minutes, turning bag 2 or 3 times to evenly distribute marinade, exposing salmon on all sides.

2. 2

   For olive relish, in a food processor combine and pulse green olives, black olives, capers, olive oil, garlic, lemon juice, oregano and red pepper flakes until coarsely chopped; set aside.

3. 3

   Preheat grill to a medium-hot heat and lightly grease the grill rack. Remove salmon from marinade, reserving the marinade. Add salmon to the grill, skin side down, and cook without disturbing for 5 minutes or until skin is crisp and golden. Brush exposed surface with reserved marinade, turn and grill 5 minutes, brushing with marinade once more, or until medium-rare or medium, as preferred. Discard remaining marinade.

4. 4

   Arrange salmon on warmed plates with a scoop of olive relish alongside. Serve with warmed crusty potato rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.