Wednesday, March 3, 2010

Sun-dried Tomato Relish over Salmon

I don't know what possessed the Monster and I to buy a humongous jar of sun-dried tomatoes at Costco, but buy it we did. Not having cooked with sun-dried tomatoes all that often, I see many an internet recipe search in my near future. But, even if I don't come across any others that strike my fancy I'd be perfectly happy making more batches of this goodness. A quick relish that comes together in no time using a food processor, this sauce would be perfect with most anything...pasta, chicken, fish, thinned out a bit with some water and added balsamic for salad dressing, or even a bruschetta topping with goat cheese (the wrap I made for lunch with 2 leftover turkey and spinach meatballs in a spelt tortilla was fantastic with the relish!).
We ate the relish on top of wild Alaskan salmon (baked at 450 for 9-10 minutes). It also tasted great on the asparagus we paired with the fish.

Sun-dried Tomato Relish:
(Kalyn's Kitchen who slightly adapted it from Fine Cooking Magazine)

1/2 cup sun-dried tomatoes packed in oil
1/4 cup drained and pitted kalamata olives
1 T chopped red onion
1 T capers
2 T chopped parsley (or more)
(original recipe had chopped oregano too)
2 1/2 T fresh lemon juice
5 T extra virgin olive oil
sea salt and fresh ground black pepper to taste

Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minute, or until ingredients are uniform size and well combined. Serve over baked/grilled fish, or whatever else suits your fancy.

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