SALMON WITH TOMATO & OLIVE SALSA

By jarren

Ingredients

• Salmon:
• 2 lb salmon fillet
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• Tomato and Olive Salsa:
• 1 1/2 cups diced seeded Roma tomatoes
• 1/3 cup chopped pitted Kalamata olives
• 1/4 cup slivered fresh basil
• 1/4 cup olive oil
• 2 tbsp drained capers
• 2 tbsp chopped green onion
• 2 cloves garlic, finely chopped
• 1/4 tsp freshly ground pepper

Preparation

Step 1

Salmon:

Place salmon, skin side down, on a piece of foil. Trim foil so it is slightly larger than the fillet. Rub salmon with oil and sprinkle with salt and pepper. With lid down, cook salmon over medium heat on natural gas barbecue for 10 to 12 minutes per inch of thickness or until fish flakes easily with a fork. Serve with Tomato and Olive Salsa.

Salsa:

Combine all ingredients in a bowl. Refrigerate for up to four hours.