Dry-Rub BBQ Salmon

This is Alison's and Doug's Salmon Recipe.... 

Relish:

1 medium ripe tomato, seeded and diced

1 whole green onion, trimmed and thinly sliced on bias

1/2 small yellow bell pepper, stemmed and diced

1/4 english cucumber, seeded and diced

1tsp. minced fresh cilantro

1 1/2 tsp  freshly squeezed OJ

1 1/2 tsp red wine vinegar

1 1/2 tsp EVOO

Salt and freshly ground pepper, to taste

1.  For relish: Combine tomatoes, green onions, bell pepper, cucumber, cilantro, OJ, vinegar and oil; toss to mix thoroughly. Season to taste with salt, pepper and sugar.  Refrigerate until needed.

Salmon:

1 1/2 tsp light brown sugar

1 1/2 tsp freshly ground black pepper

1 1/2 tsp sweet paprika

1 1/2 tsp chile pepper

1 1/2 tsp kosher salt

1/2 tsp garlic powder

4 6 oz center cut salmon filets (skin on)

2 tsp canola oil

Procedure:

For relish:

1. Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and oil; toss to mix thoroughly. Season to taste with salt, pepper and sugar.

2. Refrigerate until needed.

For salmon:

1. Combine the brown sugar, pepper, paprika, chile powder, salt and garlic powder; stir to mix thoroughly.

2. Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.

3. Preheat the oven to 450 degrees.  Heat large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through.

4. Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.

5. Transfer the pan to the oven and cook until the salmon is cooked to desired doneness, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.

6. Place the salmon on a warmed serving plate**; spoon relish over each fillet and serve immediately.