Grilled Salmon With Tomato, Cucumber
And Caper Salsa
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tblspn grated lemon peel
1 3/4 tspns ground cumin

1 medium English hothouse cucumber, unpeeled, diced
1 12-oz basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tblspns chopped fresh cilantro

Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-lb. salmon fillet with skin (1 whole side)
Whisk first 5 ingredients in small bowl.
Season marinade with salt and pepper.
Combine 1/2 cup marinade, cucumber and
next 4 ingredients in medium bowl;
season salsa with salt and pepper.
Let stand 30 mins; toss occasionally.
Spray barbecue rack with nonstick spray
and prepare barbecue (medium-high heat).
Place salmon, skin side down,
in large glass baking dish.
Top with remaining marinade. Let stand 10 mins.
Sprinkle with salt and pepper.

To grill salmon using fish basket:
Spray basket with nonstick spray.
Place salmon in fish basket,
folding tail under if fish is too long.
Place basket on barbecue and grill salmon,
skin side up, 5 minutes. Turn basket over;
grill salmon until just opaque in center,
about 5 mins longer. Turn salmon out onto platter.

To grill salmon without using a basket:
Spray rimless baking sheet with nonstick spray.
Place salmon, skin side up, on sheet.
Spray skin with nonstick spray. Slide salmon,
skin side up, onto barbecue. Grill 5 mins.
Stand blade of large spatula at 1 long side
of salmon to hold in place. From opposite side,
slide rimless baking sheet completely under salmon.
Hold salmon with spatula; turn sheet and salmon over,
releasing salmon, skin side down, onto barbecue.
Grill salmon until just opaque in center,
about 5 mins longer. Slide baking sheet under salmon;
transfer fish to platter. Serve with salsa.

Serves 8.