Tamagawa Salad

Ingredients

4 salmon filets
1.5 cup diced cherry tomatoes
1/2 cup diced black olives
1 tb finely minced garlic
1 tsp chopped fresh thyme leaves
small pinch saffron, about 15-20 threads
1/4 tsp sea salt
fresh ground black pepper to taste
1/3 cup extra virgin olive oil
1-2 tsp fish rub
FISH RUB
2 tb chili powder
1 tsp brown sugar
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper

Steps

1. Take 4 salmon filets out of the fridge and let them come to room temperature while you preheat grill to medium high.
2. Cut black olives and cherry tomatoes into quarters.
3. Combine diced tomatoes, olives, olive oil, minced garlic, fresh thyme, saffron, and a bit of salt and pepper in a bowl or large measuring cup.
4. No problem if you don’t have saffron, just leave it out. If you ony have dried thyme, use less and grind it up.
5. Rub the salmon pieces with a teaspoon or two of fish rub.
6. Coat pieces of aluminum foil with olive oil.
7. Place 1 fish filet in each piece of foil. Top each with 1/4 of the tomato olive mixture.
8. Loosely fold over the top pieces and ends of the foil to make a flat packet to sit on the grill. You won’t be turning them over, so you don’t have to be too careful about the wrapping.
9. Grill for 15 minutes. Serve.

Serve With

Salad or grilled vegetables

References

Salmon recipe

Fish rub