Grilled Salmon with Pickle Salsa

Grilled Salmon with Pickle Salsa

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Measures	Ingredients	Weights
Marinade
3/4 cup	Liquid from Bick’s® Baby Dill Pickles	-
3/4 cup	Oil, olive	-
2 tbsp	Lemon zest	-
2 tbsp	Mustard, Dijon	-
1/2 tbsp	Pepper, black, ground	-
3/4 tsp	Salt	-
Pickle Salsa
6 cups	Tomatoes, seeded, diced	600 g
2 cups	Bick’s® Baby Dill Pickles, minced	300 g
1/4 cup	Bick’s® Pickled Hot Banana Pepper	60 g
	Rings, minced	-
1/4 cup	Oil, olive	-
1/4 cup	Parsley or basil, fresh, minced	-
1/2 tsp	Garlic, puree	-
1/2 tsp	Salt	-
1/2 tsp	Pepper, black, ground	-
24 pieces	Salmon, about 6 oz/170 g each	4 kg

Yield: Makes 24 servings
Per Portion: 1 cup (250 mL)
Total Recipe:Salmon: 9 lbs (4 kg) / Salsa: 6 cups (1.5 L)

Instructions:

Marinade: Whisk all ingredients together.
Pickle Salsa: Toss all ingredients together.
Salmon: Dredge salmon in marinade (or pour marinade over salmon and let rest for up to 5 minutes). Grill or pan fry about 5-10 minutes each side (depending on thickness of fish) to desired level of doneness. Serve immediately with Pickle Salsa.

Notes:

Pickle Salsa can be served with grilled chicken, steak or burgers, or as an appetizer with tortilla chips.