Provençal Salmon with Tomato-Olive Relish

Lightly season salmon steaks with herbes de Provence, a store-bought mix of dried herbs— often a combination of lavender, basil, thyme, and sage—that originated in southern France.

PREP: 25 minutes GRILL: about 8 minutes

MAKES: 4 main-dish servings

TOMATO-OLIVE RELISH

1 lemon

½ cup green olives, pitted and coarsely
chopped

1 ripe medium tomato (6 to 8 ounces),
cut into¼ -inch chunks

1 tablespoon minced red onion

PROVENÇAL SALMON

1 tablespoon fennel seeds, crushed

2 teaspoons herbes de Provence

1 teaspoon freshly grated orange peel

34 teaspoon salt

4 salmon steaks, 34 inch thick
(about 6 ounces each)



1. Prepare relish: From lemon, grate ½ teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, toss lemon peel and juice with olives, tomato, and onion. Cover and refrigerate relish up to 1 day if not serving right away. Makes about 1 ¼ cups.

2. Prepare outdoor grill for covered direct grilling over medium heat.

3. Prepare salmon: In cup, mix fennel seeds, herbes de Provence, orange peel, and salt. Rub herb mixture on both sides of salmon.

4. Place salmon on hot grill rack. Grill until just opaque throughout, about 8 minutes, turning over once. Serve salmon with relish.

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EACH SERVING SALMON: About 270 calories, 29g protein, 1g carbohydrate, 16g total fat (3g saturated), 80mg cholesterol, 515mg sodium

EACH ¼ CUP RELISH: About 25 calories, 0g protein, 3g carbohydrate, 2g total fat (0g saturated), 0mg cholesterol, 330mg sodium

ANOTHER GOOD REASON TO EAT FISH

Despite a reputation for clogging arteries and packing on unwanted pounds, all fats are not villainous. Indeed, one type of polyunsaturated fat, omega-3, is thought to combat heart disease. Omega-3s help inhibit the formation of blood clots and reduce the incidence of heartbeat abnormalities. Preliminary studies also suggest that these fats possibly have a beneficial effect in the treatment of other disorders, ranging from asthma to rheumatoid arthritis. Where do you find omega-3s? In fish. And the oilier the fish (think salmon, mackerel, and sardines) the more omega-3 it contains.