Broiled Salmon with OliveTomato Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 can(s) (2 1/4 ounces) sliced black olives, drained |
1 can(s) (3 ounces) green olives stuffed with pimentos, drained and sliced |
1/4 cup(s) canned tomato paste |
1/4 cup(s) extravirgin olive oil |
2 teaspoon(s) italian seasoning |
1/4 cup(s) lemon juice |
nonstick olive oil spray |
1/4 cup(s) red wine vinegar |
3 pound(s) salmon fillet, with skin |
1/4 cup(s) water |
Directions:
1. Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in refrigerator if kept longer than 4 hours.
2. Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat. Season fleshside of salmon with seasoning, and spray liberally with oil. Spray broiler pan lightly with olive oil or use foil to minimize cleanup. Start fish fleshside down; grill until browned, about 5 minutes. Broil, turning once, until fish flakes under gentle pressure. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.
3. Slip spatula between skin and flesh of fish. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later. Spoon olive sauce over salmon and serve.
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