Grilled Salmon Fillet with
1 cucumber, peeled,
Summer Vegetable Relish
Pacific Seafood Group
seeds removed, diced
1 tomato, diced
1/4 red onion, diced
1 cup fresh corn
or frozen corn
1 zucchini, diced
1 tablespoon chopped
1/4 cup olive oil, divided
Salt and pepper
4 6-ounce pieces
In a bowl, combine vegetables, dill, vinegar,
3 tablespoons olive oil, and salt and pepper to taste.
Let rest for at least 30 minutes.
Meanwhile, season salmon with salt and pepper to
taste. Brush with the remaining olive oil. Grill over
medium-high heat about 5-7 minutes per side, or
until the fish flakes easily.
When the fish is done, place on plates and garnish
with Summer Vegetable Relish. Makes 4 servings.
Honey Mustard Salmon
1/2 cup Hellmann’s or Best
Foods Real Mayonnaise
2 tablespoons Hellmann’s
2 green onions, chopped,
plus more for garnish
1 tablespoon honey
1 teaspoon apple
1/8 teaspoon ground
Pinch of salt
4 salmon fillets or steaks
(about 1 pound)
In a medium bowl, combine mayonnaise, mustard,
2 chopped green onions, honey, vinegar, pepper and
salt. Reserve 1/3 of mayonnaise mixture.
Grill or broil salmon, brushing with remaining
mayonnaise mixture, turning once, until salmon
flakes easily with a fork.
Serve salmon with the reserved mayonnaise mixture
and garnish, if desired, with additional chopped
green onions. Makes 4 servings.