Ingredients
1 teaspoon ground ginger
1 teaspoon minced garlic
1 tablespoon smoked paprika
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 scallion, green and white, chopped
4 (8 to 10 oz each) boneless salmon filets
Olive Relish:
1 cup pimiento-stuffed green olives, rinsed well
2/3 cup pitted black olives, rinsed well
3 tablespoons drained bottled capers
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon red-wine vinegar or fresh lemon juice
1/8 teaspoon dried oregano or thyme, crumbled
1/8 teaspoon dried hot red pepper flakes
Preparation
In a large zip-lock plastic bag, combine the ginger, garlic, smoked paprika, soy sauce, orange juice, honey and scallion. Mix well, add salmon filets and seal tightly. Marinate for 15 minutes, turning bag 2 or 3 times to evenly distribute marinade, exposing salmon on all sides.
For olive relish, in a food processor combine and pulse green olives, black olives, capers, olive oil, garlic, lemon juice, oregano and red pepper flakes until coarsely chopped; set aside.
Preheat grill to a medium-hot heat and lightly grease the grill rack. Remove salmon from marinade, reserving the marinade. Add salmon to the grill, skin side down, and cook without disturbing for 5 minutes or until skin is crisp and golden. Brush exposed surface with reserved marinade, turn and grill 5 minutes, brushing with marinade once more, or until medium-rare or medium, as preferred. Discard remaining marinade.
Arrange salmon on warmed plates with a scoop of olive relish alongside. Serve with warmed crusty potato rolls.
