Pepper-Olive Salmon

From Grilling for Life by Bobby Flay (page 100), this is Grilled Salmon and Peppers with Black Olive Relish. Properly grilled Salmon is just so good - and as an added bonus, its healthy. I used the cedar plank technique again. You can see the plank smoking a salmon on the grill on a previous blog entry. You soak the plank for several hours, held underwater in the sink. Bring it out of the water and right to the grill. Let one side of the plank heat up to the point where it starts smoking and popping. Turn the plank over and place the salmon, skin-side down on the smoldering plank. Close the grill hood and let the grill and the smoke go to work. It reaches an internal temperature of about 130 in less than 20 minutes. The only seasoning on the salmon when on the plank for this recipe was canola oil, kosher salt and ground pepper. Before the plank hit the grill, I sliced up some red & yellow bell peppers. I had them in a pan with canola oil over the grill to cook and become tender. When the peppers were done I stirred them into a bowl with the black olives, garlic, parsley, thyme, red winr vinegar, and honey. Properly grilled peppers (either roasted, direct heat or indirect heat) have a slightly sweet taste, but when you mix in this Black Oil Relish - which includes honey - they really becomes tangy. Eventually the Peppers and Olive relish topped the salmon. The tangy relish with that peppery salmon was terrific. Another grill recipe you must try!

I successfully picked only one of the Final Four - Duke. The brackets were very unpredictable this year, but I think that is a okay. Good thing the grill is so predictable! Paul