- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup chopped shallots
- 1 tablespoon grated lemon peel
- 1 3/4 teaspoons ground cumin
- 1 medium English hothouse cucumber, unpeeled, diced
- 1 12-ounce basket small cherry tomatoes, each quartered
- 1 large yellow bell pepper, diced
- 1/4 cup drained capers
- 2 tablespoons chopped fresh cilantro
- Nonstick vegetable oil spray
- 1 2 1/2- to 2 3/4-pound 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 minutes; 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 minutes. Sprinkle with salt and pepper.
- 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 minutes longer. Turn salmon out onto platter.
- 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 minutes. 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 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.