Grilled Salmon With Tomato-Olive Salsa And Poblanos

Grilled Salmon With Tomato-Olive Salsa And Poblanos
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Rich, flaky salmon pairs beautifully with briny tomato-olive salsa—especially when grilled. Smothered with roasted poblano peppers and served over white rice, this makes a gorgeous dinner.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
6
servings
Grilled Salmon With Tomato-Olive Salsa and Poblanos recipe - The Daily Meal
Total time: 30 minutes
Ingredients
  • 2 cup veracruz tomato-olive salsa (recipe follows)
  • 2 poblano peppers
  • 1 small red bell pepper
  • 2 pound salmon fillets, each about 1 1/2 inches thick, rinsed, patted dry
  • olive oil
  • salt
  • freshly ground black pepper
  • parsley leaves, for garnish
  • thinly sliced lime, for garnish
  • 2 cans (14.5 ounces each) diced fire-roasted tomatoes
  • 1/2 cup finely-chopped white onion, well rinsed, drained (see notes)
  • 1/2 cup chopped pitted green olives
  • 2 tablespoon finely-chopped pickled jalapenos, drained (or 1 tablespoon finely chopped fresh jalapeno)
  • 2 tablespoon drained capers, rinsed, optional
  • 2 tablespoon thinly-sliced fresh parsley
  • 2 tablespoon thinly-sliced fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
Directions
  1. Make the Veracruz tomato-olive salsa (recipe follows).
  2. Set 2 poblano peppers and 1 small red bell pepper on stove directly over the gas flame. Cook, turning often, until skin blisters and blackens on all sides, about 5 minutes. (Alternatively, roast peppers on the grill or 6 inches from the element of a heated broiler, turning often until skin blisters and blackens, about 5 to 8 minutes.)
  3. Let peppers cool, then slip off charred skin with your hands. Rinse briefly under cool water. Remove the core and seeds and pat dry. Cut into 1/4-inch strips, then cut strips crosswise into thirds.
  4. Preheat a gas grill to medium-hot. Or, prepare a charcoal grill for direct cooking and let coals burn until they are covered with gray ash, then spread coals in an even layer.
  5. In a bowl in the microwave, heat 2 cups of the Veracruz tomato-olive salsa until it is hot, about 2 minutes.
  6. Brush 2 pounds salmon fillets (each about 1 1/2 inches thick, rinsed, patted dry) generously on all sides with olive oil; sprinkle with salt and freshly ground black pepper.
  7. Grill fish, skin side up, 6 inches from heat source, until the fish releases easily from the grill grates, about 6 minutes. Use a thin metal spatula to gently flip the fish. Grill until the salmon is nearly firm when pressed with a finger, about 3 to 4 minutes more. Transfer to a large platter.
  8. Pour the warm salsa over the fish. Sprinkle with roasted pepper pieces and parsley leaves. Garnish with lime slices and serve.
  9. To a food processor or blender, add 2 cans (14.5 ounces each) diced fire-roasted tomatoes with their liquid. Process with 4 on/off turns to roughly chop. Do not puree.
  10. Transfer the tomatoes to medium-size bowl. Add 1/2 cup finely-chopped white onion, 1/2 cup chopped pitted green olives, 2 tablespoons finely-chopped drained pickled jalapenos (or 1 tablespoon finely-chopped fresh jalapeno), 2 tablespoons rinsed and drained capers (optional), 2 tablespoons thinly-sliced fresh parsley, 2 tablespoons thinly-sliced fresh cilantro, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt.
  11. Serve salsa at room temperature.
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