Copper River Salmon with Tomato-Cucumber Relish

Serves 2.

All you need:

  • 2 Roma tomatoes, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 small onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp capers
  • 1 tsp balsamic vinegar
  • 1/4 tsp Worcestershire sauce
  • 2 (4 oz each) Copper River salmon filets

All you do:

  1. Combine tomatoes, cucumber, onion, lemon juice, garlic, thyme, capers, balsamic vinegar and Worcestershire sauce in a bowl and refrigerate for 30 minutes.
  2. Meanwhile, grill or roast Copper River salmon as desired.
  3. Divide the salmon between 2 plates and serve with Tomato-Cucumber Relish.

Author: Reynolds Aultman

Reynolds Aultman, chef at the Waukee, Iowa Hy-Vee, creates delicious and creative recipes featuring Hy-Vee seafood. Chef Reynolds was inspired by his father’s love of cooking and began learning the trade at age 10. He decided to pursue his love of culinary science on a professional level and graduated from the Des Moines Area Community College Culinary program. Reynolds loves to cook with a Cajun flare, which he credits to his upbringing in New Orleans - where folks don't eat to live, but live to eat! Laissez Les Bon Temps Rouler! Let the good times roll!