red or green?: BBQ Salmon with Hot Pepper Jelly Glaze & Marinated Tomatoes

Wild caught salmon grilled over a summer fire, then coated with hot pepper jelly and topped with marinated tomatoes. How good does that sound? The jelly melts into a delicious sweet and spicy glaze and perfectly ripe tomatoes add the delicious final touch. Just what I want on a hot August night.

I made this dish last Sunday for my husband's birthday. Fast, easy and very fresh tasting, he said it was one of the best salmon dishes he has ever had. (and he is a massive salmon fan!). The trick, as always, is to use the best quality ingredients you can afford. The wild caught salmon was caught the day before, the ripe heirloom tomatoes were freshly harvested and I served the fish with a wild rice & sprouted brown rice salad chock full of herbs and fava beans. Delicious. Happy middle of summer everyone!

BBQ Salmon with Hot Pepper Jelly Glaze & Marinated Tomatoes
(serves 4)

2 lbs wild caught salmon fillet, about 1 inch thick
4 Tbsp extra virgin olive oil, divided, plus more for grill
sea salt
freshly ground black pepper
1/4 cup hot pepper jelly, homemade or purchased
1 clove garlic
1 Tbsp red wine vinegar
1/2 pint heirloom small (cherry) tomatoes, cut in half
2 Tbsp Italian parsley, chopped

Prepare tomatoes (recipe follows).
Prepare grill; charcoal or gas. If using charcoal, allow coals to turn white/gray to medium-high heat, around 375 degrees. (Use an oven gauge). You will be cooking the salmon over indirect heat so push the coals to one side and grill over the other side.

While preparing the coals, coat the salmon on both sides with 2 Tbsp olive oil. Season with 2 Tsp each salt and pepper. Brush the BBQ grate with olive oil to ensure salmon does not stick. When coals are ready, grill salmon with skin side down for 5 minutes. Flip and grill an additional 3-5 minutes or until salmon flakes when running a fork across the top. Spread hot pepper jelly over top of fish. Flip one more time and cook an additional 10 seconds. Remove quickly so jelly does not burn. Serve immediately, glazed side up, topped with marinated tomatoes.

Marinated Tomatoes
Smash garlic with the flat side of a knife until a smooth paste is formed. Add a large pinch each salt and pepper and continue mashing until well mixed. Scrape into a bowl. Add 2 Tbsp olive oil and 1 Tbsp red wine vinegar. Stir to combine. Add tomatoes and parsley, stir. Allow to marinate while preparing salmon.