Grilled Norwegian Salmon with Tomato and Bell Pepper Relish

Carl Fortin of Hope, N.J., created this recipe

Grilled Salmon
4 salmon fillets (7 ounces each)

Grill salmon on high heat until firm; allow 10 minutes for each 1 inch of thickness.

Tomato and Bell Pepper Relish
1 tablespoon Dijon mustard
¼ cup Balsamic vinegar
¾ cup olive oil
1 teaspoon basil
1 teaspoon thyme
Pinch salt and pepper
1 small shallot
1 medium red bell pepper
1 medium green pepper
2 small tomatoes

Combine first six ingredients in mixing bowl and mix with a whisk. Mince 1 small shallot. Dice red and green pepper. Cook, peel, remove seed, and dice tomatoes. Add shallot, peppers and tomatoes to ingredient in mixing bowl.

Get the recipes for the two side dishes that accompany this meal: Sauteed Zucchini in Tomato and Herbs and Medley of Basmati and Wild Rice.

Serves 4