Ingredients:
---SUN DRIED TOMATO RELISH |
1 small English cucumber, peeled, seeded -- and diced |
1/2 small red onion, peeled and diced |
1/2 medium yellow bell pepper, cored, seeded -- and diced |
1/2 medium red bell pepper, cored, seeded -- and diced |
1/2 cup drained sun-dried tomatoes, oil reserved -- diced |
1 tablespoons fresh lemon juice |
2 tablespoons rice wine vinegar |
2 tablespoons olive oil |
---FISH |
1/4 cup chopped fresh tarragon (or 1 tbsp dried) |
1/4 cup chopped fresh chervil (or 1 tbsp dried) |
1/4 cup fresh lemon juice |
1/4 cup rice wine vinegar |
1/3 cup olive oil |
1/4 teaspoon salt |
1 medium English cucumber, very thinly sliced |
4 fillets salmon fillets 6-ounce |
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Preparation / Directions:
In glass bowl, combine diced cucumber, red onion, bell peppers, sun-dried tomatoes, 1 tablespoon reserved sun-dried tomato oil, 1 tablespoon lemon juice, 2 tablespoons vinegar, and 2 tablespoons olive oil. Let stand 30 minutes or up to overnight.
In medium bowl, combine tarragon, chervil, 1/4 cup lemon juice, 1/4 cup vinegar, 1/3 cup olive oil, and salt. In separate bowl, combine half of the tarragon mixture and sliced cucumbers and chill. Combine remaining halt of the tarragon mixture and salmon in shallow dish and marinade at room temperature, 30 minutes.
Preheat grill to medium-high. Cook salmon 4 to 5 minutes per side, discarding marinade.
Place drained chilled cucumbers on individual serving plates. Place salmon over cucumbers and top with Sun-Dried Tomato Relish.
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