Projo Football Food and Spirits

Grilled Salmon with Cherry Tomato-Basil Relish

For the relish:
1 pint cherry tomatoes
1 clove garlic
1 teaspoon coarse sea salt
1 tablespoon balsamic vinegar
1/4 cup olive oil
1 cup firmly packed fresh basil leaves, coarsely chopped

For the salmon:
Four 6-ounce salmon fillets or steaks
Sea salt and freshly ground black pepper, to taste
Olive oil

To make the relish: Cut the tomatoes in half if they're small, or in quarters if they're large.

In a wooden bowl and using a pestle, mash the garlic and salt to a paste, then stir in the vinegar. Whisk in the oil, then add the tomatoes and basil, gently tossing everything together. Set aside.

Prepare a hot fire in a charcoal grill. Season the fish with sea salt and pepper.

Oil the grill rack well and lightly brush the fish with oil. Grill the fish, turning halfway through the cooking process, for a total of 8-10 minutes per inch of thickness, or until slightly charred on the edges and still slightly translucent in the center. Serve with the relish.

Makes 4 servings.

-- Associated Press

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