Savory Summer Salmon and Refreshing Relish Recipe

Speaks for itself ;) Perfect for a summer meal - you can also grill the salmon if you prefer.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 salmon fillets

Ingredients

• For Relish

• 1  medium-ripe tomatoes, seeded and diced
• 1  whole green onion, trimmed and thinly sliced on the bias
• 1⁄2 small yellow bell pepper, stemmed, seeded and diced
• 1⁄4 English cucumber, seeded and diced
• 1  teaspoon  minced fresh cilantro
• 1 1⁄2 teaspoons  freshly squeezed  orange juice (about 1/2 orange)
• 1 1⁄2 teaspoons red wine vinegar
• 1 1⁄2 teaspoons  extra-virgin olive oil
•  salt & freshly ground black pepper, to taste
•  granulated sugar, to taste

• For salmon

• 1 1⁄2 teaspoons light brown sugar
• 1 1⁄2 teaspoons fresh ground black pepper
• 1 1⁄2 teaspoons sweet paprika
• 1 1⁄2 teaspoons chili powder (to taste)
• 1 1⁄2 teaspoons kosher salt (to taste) or 1 1⁄2 teaspoons sea salt (to taste)
• 1⁄2 teaspoon garlic powder
• 4 (6 ounce)  center-cut salmon fillets (skin on)
• 2  teaspoons canola oil

Directions

1. For relish:.
2. Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate until needed.
3. For salmon:.
4. In a small bowl, combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder.
5. Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
6. Preheat the oven to 450°F Heat a large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through.
7. Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.
8. Transfer the pan to the oven and cook until desired, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
9. Spoon relish over each fillet and serve immediately.