Salmon with Arugula, Tomato and Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start with grilled country bread spread with olive paste, or olivada, available at Italian markets, specialty foods stores and some supermarkets. Or puree pitted, black, brine-cured olive oil in a processor. Ingredients:
1 pound plum tomatoes, seeded, chopped |
3/4 cup lightly packed chopped fresh arugula, basil or italian parsley |
1/2 cup olive oil |
1 shallot, chopped |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon drained capers |
4 6-ounce salmon fillets |
olive oil |
lemon wedges |
Directions:
1. Combine first 6 ingredients in medium bowl. Season with salt and pepper.
2. Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
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