30 minutes total
2 (6 oz) salmon fillets, skin removed (about 12 oz)
Large zip-top bag
1 tablespoon fresh basil
2 teaspoons fresh thyme, divided
2 teaspoons roasted garlic-herb seasoning, divided
3 teaspoons extra-virgin olive oil, divided
1 cup fresh (or frozen, thawed) cherries
1 teaspoon minced garlic
1 teaspoon red wine vinegar
2 teaspoons sugar
Place salmon in bag (wash hands). Chop herbs finely; combine basil, 1 teaspoon thyme, 1 teaspoon seasoning, and 2 teaspoons oil. Place herb mixture in bag with salmon. Seal bag and knead lightly to coat fillets.
Preheat grill. Pit cherries and chop coarsely. Preheat small saucepan on medium 1–2 minutes. Place garlic and remaining 1 teaspoon oil in pan; cook 1–2 minutes until fragrant. Stir in cherries, vinegar, sugar, and remaining 1 teaspoon seasoning and 1 teaspoon thyme; cook relish 3–4 minutes until thickened.
Place salmon on grill; cook 3–4 minutes on each side until center of salmon flakes easily and is 145°F. Serve salmon topped with relish.
Note: Always check fish for bones.
Recipe and photo courtesy of Publix