Sweet & Smoky Salmon Filets With Olive Relish

• 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

1. 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.
2. 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.
3. 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.
4. Arrange salmon on warmed plates with a scoop of olive relish alongside. Serve with warmed crusty potato rolls.

ground ginger, garlic, paprika, soy sauce, orange juice, honey, scallion, boneless salmon filets, pimiento, black olives, capers, extravirgin olive oil, garlic, redwine vinegar, oregano

Taken from www.epicurious.com/recipes/member/views/sweet-smoky-salmon-filets-with-olive-relish-1204892 (may not work)