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Ingredients
- 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
Preparation
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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