Recipe information
Yield
6 Servings
Ingredients
1
1/2 cups diced seeded plum tomatoes (about 10 ounces)
6
tablespoons olive oil
12
Kalamata olives or other brine-cured black olives, pitted, chopped
1
/4 cup chopped fresh basil
2
tablespoons drained capers
2
large garlic cloves, minced
1
shallot, finely chopped
6
6-ounce salmon fillets
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Preparation
Step 1
Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
Step 2
Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.