Recipe: Salmon with Tomato Chili Relish

Tomato Chili Relish Instructions

In a food processor or blender, combine tomatoes, garlic, brown sugar, ginger, vinegar and chili paste; purée until smooth.

Pour into a small saucepan and bring to a boil over high heat. Reduce heat and summer, stirring occasionally, for about 10 minutes or until syrupy. Skim off any foam that rises to the surface.

Stir in cilantro. Transfer to a bowl and let cool to room temperature.

Salmon Instructions

Rinse salmon and pat dry with paper towels. (If the fish has been frozen and thawed, it will be quite wet, so be sure to dry it well.) Season with salt and pepper.

In a large nonstick skillet, heat oil over medium-high heat. Cook salmon, skin or skinned side up, for about 5 minutes or until golden brown.

Flip salmon over, reduce heat to medium and cook for 3 minutes or until fish is barely opaque and is just starting to flake when tested with a fork.

Serve with relish spooned over top.

Make Ahead

The cooled relish can be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving.