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This relish goes well with both our Salmon with Olive Relish and the Roasted Carrots, Parsnips, and Shallots. Make a double batch to ensure there's plenty to go around, and use the leftovers with chicken or steamed vegetables.

Source: Martha Stewart Living, September 2009
Yield

Ingredients

Directions

Cook's Notes

Relish can be refrigerated for up to 1 week. Let stand at room temperature before serving.

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  • goodchap1
    2 MAR, 2018
    This relish is the best ever! I've served it many, many times, with salmon and other fish. People love it! It takes the meal to another fantastic level. So good!
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