Grilled Salmon with Tomato Pepper Relish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 salmon filets with skin
  • 1 cup Chardonnay wine
  • ½ cup white wine vinegar
  • 7 tbsp extra virgin olive oil
  • 4 shallots, sliced
  • 4 tbsp fresh basil, chopped,
  • 1 spring basil flowers for garnish
  • 2 cups cherry tomatoes, halved
  • ½ cup black olives, pitted and halved
  • 2 tbsp drained capers
  • 8 cloves garlic, smashed
  • 4 tbsp piquillo & jalapeno bruschetta* available at specialty food stores
  • 2 tbsp fresh Italian parsley, finely chopped
  • 4 tbsp butter
  • Salt & Pepper
  1. 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.
  2. Prep the Relish: In a bowl mix the tomatoes, capers, 2 shallots, black olives, 2 tbsp EVOO, 2 tbsp Chardonnay, salt and pepper.
  3. Grill the Salmon: Preheat grill to medium-high heat, brush the grates oil, grill the salmon 5-6 minutes per side.
  4. 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.
  5. 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