I know that many of you are probably gearing up for a large family Holiday meal next weekend and I wanted to give you a really lovely idea for Easter that would work well whether you do a lunch or dinner, maybe even a brunch.

Grilled Salmon with Blood Orange Beet Relish

Grilled Salmon (one of my favorite things ever!!) is topped with a jaw droppingly gorgeous Beet Blood Orange Relish. Beets and Orange go so, so nicely together and this dish is what also inspired this cocktail.

Grilled Salmon with Blood Orange Beet Relish

While this is a beautiful dish for just a few people, you could grill a whole bunch of filets at once and then arrange them on a platter and top them all with the relish and serve extra on the side.

Beet and Blood Orange Relish

That awesome flavor that the grill gives the salmon (and the crispy delicious skin!) is wonderfully contrasted and complimented by the beets and blood orange and red onion. I also looooove the drizzle of balsamic glaze that I like to add- but it’s fantastic without as well. Enjoy!

Grilled Salmon with Blood Orange Beet Relish

 

Recipe: Grilled Salmon with Beet Blood Orange Relish

Ingredients

  • Beet Blood Orange Relish:
  • 2 yellow beets, boiled and peeled and diced
  • 2 purple beets, boiled and peeled and diced
  • 1 blood orange, the skin and pith cut off and diced
  • ½ cup red onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoon red wine vinegar
  • ¼ cup orange juice
  • ½ cup fresh parsley leaves
  • kosher salt
  • Grilled Salmon:
  • 2 eight ounce Salmon filets with skin
  • 2 tablespoons olive oil
  • kosher salt
  • Balsamic glaze (optional- for garnish)

Instructions

  1. Pre-Heat a grill to high heat.
  2. While the grill is warming up, make the beet relish. In a medium bowl combine the beets, blood orange, onion, oil, vinegar and orange juice and mix well. Season to taste with kosher salt and then toss in the fresh parsley leaves.
  3. Rub the salmon generously with olive oil and sprinkle with kosher salt.
  4. Turn the heat to medium on the BBQ and then place the skin side down. Cook for 3 minutes and then flip and cook for 1-2 more. The fish should be barely cooked through.
  5. Transfer the salmon to a serving platter and serve immediately topped with the beet blood orange relish.

Preparation time: 20 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 2

Print Recipe  
Grilled Salmon with Beet Blood Orange Relish

I know that many of you are probably gearing up for a large family Holiday meal next weekend and I wanted to give you a really lovely idea for Easter that would work well whether you do a lunch or dinner, maybe even a brunch.

Grilled Salmon with Blood Orange Beet Relish

Grilled Salmon (one of my favorite things ever!!) is topped with a jaw droppingly gorgeous Beet Blood Orange Relish. Beets and Orange go so, so nicely together and this dish is what also inspired this cocktail.

Grilled Salmon with Blood Orange Beet Relish

While this is a beautiful dish for just a few people, you could grill a whole bunch of filets at once and then arrange them on a platter and top them all with the relish and serve extra on the side.

Beet and Blood Orange Relish

That awesome flavor that the grill gives the salmon (and the crispy delicious skin!) is wonderfully contrasted and complimented by the beets and blood orange and red onion. I also looooove the drizzle of balsamic glaze that I like to add- but it’s fantastic without as well. Enjoy!

Grilled Salmon with Blood Orange Beet Relish

 

Recipe: Grilled Salmon with Beet Blood Orange Relish

Ingredients

  • Beet Blood Orange Relish:
  • 2 yellow beets, boiled and peeled and diced
  • 2 purple beets, boiled and peeled and diced
  • 1 blood orange, the skin and pith cut off and diced
  • ½ cup red onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoon red wine vinegar
  • ¼ cup orange juice
  • ½ cup fresh parsley leaves
  • kosher salt
  • Grilled Salmon:
  • 2 eight ounce Salmon filets with skin
  • 2 tablespoons olive oil
  • kosher salt
  • Balsamic glaze (optional- for garnish)

Instructions

  1. Pre-Heat a grill to high heat.
  2. While the grill is warming up, make the beet relish. In a medium bowl combine the beets, blood orange, onion, oil, vinegar and orange juice and mix well. Season to taste with kosher salt and then toss in the fresh parsley leaves.
  3. Rub the salmon generously with olive oil and sprinkle with kosher salt.
  4. Turn the heat to medium on the BBQ and then place the skin side down. Cook for 3 minutes and then flip and cook for 1-2 more. The fish should be barely cooked through.
  5. Transfer the salmon to a serving platter and serve immediately topped with the beet blood orange relish.

Preparation time: 20 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 2