Simple Grilled Salmon with Kalamata-Orange Relish
6 ounces skinless salmon fillets
tablespoons olive oil
teaspoon smoked paprika
Salt and ground black pepper
cup Lindsay® Greek kalamata pitted olives, coarsely chopped
- Lightly grease a grill pan. Heat grill pan over medium heat. Brush salmon with 1 tablespoon of the oil. Sprinkle with smoked paprika, salt, and pepper. Place salmon on grill pan. Cook 4 to 6 minutes per 1/2-inch thickness of fish, or until fish flakes when tested with a fork, turning once halfway through grilling.
- Meanwhile, for relish, finely shred 1 teaspoon of peel from one of the oranges. Peel and dice oranges. In a medium bowl combine oranges, orange peel, olives, red sweet pepper, and remaining 1 tablespoon olive oil. Serve salmon with relish. Makes 4 servings.