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Salmon with Tomato-olive salsa


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  • 1 1/2 c. diced plum tomatoes
  • 6 T. olive oil, divided
  • 12 Kalamata olives, pitted, chopped
  • 1/4 c. chopped fresh basil
  • 2 T. drained capers
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 6 6-oz salmon fillets
  • Arugula or watercress



Step 1

1. Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in a medium bowl. Stir to blend. Season to taste with sale and pepper. Refrigerate at least 15 minutes and up to 2 hours.

2. Brush salmon with remaining 2 T oil; sprinkle with salt and pepper. Either grill or bake at 400 degrees until just opaque in center, about 4-5 minute per side. Top salmon with arugula or watercress and then the salsa.


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