Grilled Salmon with Tomato-Olive Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My husband, Don, and I both like to cook, writes Lisa Pendelton of Pasadena, California. We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office. Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice. Ingredients:
1 1/2 cups diced seeded plum tomatoes (about 10 ounces) |
6 tablespoons olive oil |
12 kalamata olives or other brine-cured black olives, pitted, chopped |
1/4 cup chopped fresh basil |
2 tablespoons drained capers |
2 large garlic cloves, minced |
1 shallot, finely chopped |
6 6-ounce salmon fillets |
Directions:
1. Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
2. Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.
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