4 tbsp piquillo & jalapeno bruschetta* available at specialty food stores
2 tbsp fresh Italian parsley, finely chopped
4 tbsp butter
Salt & Pepper
Instructions
Marinate the salmon: In a shallow baking dish whisk together ½ cup white wine, ½ cup white wine vinegar and 3 tbsp EVOO, 2 shallots and 3 tbsp basil. Salt and pepper the salmon, then place it in the marinade flesh side down, cover with plastic wrap and refrigerate for at least 30 minutes.
Prep the Relish: In a bowl mix the tomatoes, capers, 2 shallots, black olives, 2 tbsp EVOO, 2 tbsp Chardonnay, salt and pepper.
Grill the Salmon: Preheat grill to medium-high heat, brush the grates oil, grill the salmon 5-6 minutes per side.
Cook the Tomato Relish: While the salmon is cooking heat 2 tbsp olive oil on medium heat in a large saute pan and cook the garlic until translucent. Add the tomato mixture and cook for 2-3 minutes until softened, add pepper bruschetta and white wine, cook for 3 -4 minutes stirring frequently, slowly add 4 tbsp butter until blended. Add 1 tbsp each basil and parsley, cook for 1-2 minutes. Remove from heat and set aside.
Place grilled salmon in center of pre-warmed plate, ladle the tomato relish on top of salmon. Garnish with remaining chopped basil and parsley. Serve with a side of sweet corn on the cob.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2013/03/grilled-salmon-with-tomato-pepper-relish-black-olives/