Grilled Salmon with Apple-Onion Relish

If using wood chips, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain before using. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

For marinade, combine bell pepper, vinegar, apple juice, and oil in a small bowl. Reserve 1/4 cup of the marinade. Place salmon in a large resealable bag. Pour remaining marinade over the salmon in the bag. Seal bag; turn gently to coat the salmon. Place in a shallow dish and marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Remove the salmon from the marinade, discarding leftover marinade. Sprinkle tops of the salmon fillets with salt and pepper. Core apples. Trim tops and bottoms off the apples and discard. Cut the apples horizontally into 1/4-inch-thick slices. Lightly coat both sides of the apple slices with cooking spray. Combine allspice and cardamom in a small bowl. Sprinkle over the apple slices.

For a charcoal grill, sprinkle the wood chips (if using) directly over medium coals. Place the fish, meaty side down, on the greased grill rack directly over the medium coals. If desired, cover grill grate with greased foil and before placing the fish. Grill for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until the fish flakes easily when tested with a fork. Grill onion slices for 8 to 10 minutes or until tender, turning once. Grill the apple slices alongside the salmon for 4 to 6 minutes or until warmed through and just tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add the wood chips if using according to manufacturer's directions. Place the fish, onions, and apple slices on greased grill rack over heat. Cover; grill as above.)

Coarsely chop the apples and onions. Toss with the reserved marinade mixture. Serve on top of the salmon. If desired, serve with a few fresh greens.