We've been having a heat wave here, but it hasn't stopped us from grilling. With the outside temps so high, turning on the oven just isn't appealing anyway. This grilled salmon and potato recipe works perfectly for these summer days when we don't want to heat the house up. While the original recipe from Cooking Light included a tomato-onion salsa, I wanted something with a little more zing to it. So sticking with the basic idea, I went with a quick tomato chutney that cooks in just a few minutes and brightens up the meaty salmon and creamy potatoes. It does mean turning on a burner, but the sweet and sour sauce is worth the brief cooking time.
The potatoes do need to be boiled prior to grilling- I did this the evening before and refrigerated them overnight, but I think that they could also be microwaved. We grilled the salmon on a sheet of non-stick foil to make sure that it didn't fall apart.
Grilled Salmon and Potatoes with Quick Tomato Chutney
What's in it:
1/2 lb baby yukon gold potatoes (about 6)
olive oil, salt and pepper
1/4 red onion, diced
1/2 pint assorted cherry tomatoes, halved
1 clove garlic, minced
1/2 tsp cumin
pinch red pepper flakes
1 Tbsp brown sugar
2 Tbsp cider vinegar
2 6-oz salmon fillets
How to make it:
Place potatoes in a large saucepan and cover with cold water; bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain potatoes, and allow them to cool slightly. Cut potatoes in half. Coat potatoes with olive oil, and season with salt and pepper. Thread potatoes onto two metal skewers with cut sides facing out.
Heat about a teaspoon of oil in a pan over medium-high heat, swirling to coat. Add onions, season with salt and pepper, and cook until softened and just starting to brown. Add tomatoes, garlic, cumin and red pepper flakes, cooking until the tomatoes begin to release their juices. Stir in the brown sugar, then vinegar, scraping up the brown bits in the pan. Simmer until a thick, chunky sauce has formed. Check seasoning and set aside until ready to serve.
Season salmon with salt and pepper and drizzle with olive oil. Place fish and potatoes, cut sides down, on grill rack coated with cooking spray or lined with foil. Cover and grill potatoes 6 minutes without turning. Grill fish 3 to 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with potatoes; top with tomato chutney.