Name: Grilled Salmon with Tomato-Olive Salsa
Yield: Makes 6 servings
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

"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.

Recipe information

Yield
Makes 6 servings

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

Preparation

Step 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.
Step 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.

TagsPlum Tomato Tomato Vegetable Olive Salmon Fish Seafood Main Dinner Gluten Free Dairy Free Nut Free Keto Easy Quick Weeknight Meals Grilling Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes