0/5
(0 Votes)
Ingredients
- 2 large beefsteak tomatoes; coarsely chopped
- 1/2 cup kalamata olives; coarsely chopped
- 1/4 cup lightly packed flat-leaf parsley; chopped
- 2 anchovy fillets; finely chopped
- 1-1/2 tablespoon capers; coarsely chopped
- 1-1/2 tablespoon fresh lemon juice
- 1-1/2 large clove garlic; minced
- 1/4 cup extra virgin olive oil; more as needed
- kosher salt
- freshly ground black pepper
- 6 6-ounce king slamon fillets; preferably skin on
Preparation
Step 1
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire
Combine the tomatoes, olives, parsley, anchovies, capers, lemon juice and
garlic in a medium bowl; stir in the oil. Season to taste with salt and
pepper.
Brush the salmon with oil and season generously with salt and pepper. Grill
the salmon until medium rare, 4 minutes per side.
Serve with the tomato-anchovy dressing.
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