Grilled Salmon with Tomato and Olive Salsa

  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.

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This entry was posted in Basil, Main Dishes, Olive, Salmon, Tomatoes. Bookmark the permalink.

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