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Grilled sockeye salmon with nectarine red onion relish

As nectarines are at their best right now here is a popular salmon dish and warm potato salad that are delicious and simple to make on a summer evening.

Grilled Salmon
6 – 5 ounce boneless filets of salmon
salt and pepper, to taste

Heat barbeque to medium-high. Clean grill thoroughly, then rub with an oiled piece of paper towel.

Sprinkle salmon with salt and pepper.  Place salmon skin side up on the pre-heated grill.  After 1 or 2 minutes carefully lift the salmon and turn over so that skin is now down on the grill.

Cook salmon until barely firm but still juicy. Depending on thickness of salmon this will take from 8 to 12 minutes.

Remove salmon from barbeque. At this point, you can lift the salmon right off the skin as it is likely to be quite charred.  Discard the skin.

Serve with nectarine red onion relish.

Nectarine Red Onion Relish
makes 2 cups

½ cup  red peppers, diced (¼ inch)
3  nectarines, peeled, cut in half and diced (1/2 inch)
3 Tbsp  red onion, finely diced (1/8 inch)
½  small clove of garlic, minced very fine
5-6  large basil leaves, finely julienned
1 Tbsp  raspberry vinegar
3 Tbsps  extra virgin olive oil
2 tsps  fresh lime juice
½ tsp  sambal pepper sauce or 1 fresh chili, minced
fine sea salt, to taste

Combine all.

Warm New Potato Salad
serves 6
2 lbs  red nugget potatoes or new white potatoes
1  medium leek
2 Tbsp  butter, unsalted
1/4 cup  Italian parsley, chopped
2 1/2 tbsp  grainy mustard
4 tsp  sherry vinegar
1/2 cup extra virgin olive oil
salt and pepper, to taste

Slice potatoes 1/3 inch thick. Steam potatoes until tender.  Keep warm.

Julienne the white part of the leek.  Sauté gently in butter over medium low heat until tender.  Approximately 20 minutes.

Combine grainy mustard and sherry vinegar in a bowl.  Whisk in oil.  Add salt and pepper to taste.

Combine warm potatoes, warm leeks, parsley and dressing.   Serve warm.

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