Recipe: Grilled Salmon with Zucchini Relish

SALMON WITH ZUCCHINI RELISH

FORR THE ZUCCHINI RELISH:
2 tablespoons chopped onion
2 tablespoons distilled white vinegar
2 tablespoons water
1 teaspoon granulated sugar
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 medium zucchini or summer squash, ends trimmed and coarsely chopped, about 1 1/2 cups
FOR THE SALMON:
1 (2-pound) large salmon fillet, king, sockeye, coho or Atlantic, not pink or chum
2 tablespoons olive or vegetable oil
2 tablespoons fresh dill, chopped
1/4 teaspoon fresh-ground black pepper

TO PREPARE THE ZUCCHINI RELISH:
In a medium stainless-steel or glass bowl, stir together onion, vinegar, water, sugar, parsley and 1/2 teaspoon salt until salt and sugar dissolve. Add zucchini; stir until coated. Pour into a zip-top plastic bag; refrigerate at least 1 hour, but no longer than 8 hours. Drain relish before serving.

TO PREPARE THE SALMON:
Fire up the grill.

For a charcoal grill:
Open the bottom vents. Ignite 6 quarts or 21/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level, high-heat fire, so you can hold your hand 5 inches above the cooking rack for only 1 to 2 seconds.

For a gas grill:
Turn each burner to high and ignite. Cover the grill. When hot, leave the burners on high heat.

While grill heats, rinse salmon fillet under cold running water; pat dry with paper towels. Place fillet, skin-side up, on a 24-inch piece of heavy-duty aluminum foil. Brush skin generously with oil, turn fish over, brush flesh generously with oil, season with dill, remaining 1/2 teaspoon salt and pepper; wrap foil securely around fish.

On a charcoal grill:
Place fish on the grill rack over coals, cover, open cover vents fully; grill 20 to 30 minutes or until fish flakes easily when prodded with a fork or knife in the thickest part.

On a gas grill:
Follow as directed for a charcoal grill. Serve fish, passing relish.

Slice salmon into 6 equal servings.

Source: The Complete Idiot's Guide to Grilling by Don Mauer