Mediterranean Salmon

2 tomatoes, seeded and coarsely chopped

3 Tbs. olive oil

1 Tbs. red wine vinegar

½ cup Nicoise olives, pitted and coarsely chopped

¼ cup red onions, chopped

2 Tbs. capers, drained

¾ tsp. salt, divided

4 (6 ounces) salmon fillets

1/3 cup fresh basil, loosely packed and thinly sliced

Combine tomatoes, 2 Tbs. olive oil, red wine vinegar, olives, onion, capers, ½ tsp. salt, and ½ tsp. pepper.  Set aside.  Brush both sides of the salmon with the remaining olive oil.  Sprinkle with remaining salt and pepper.  Heat a large non-stick skillet over medium-high heat.  Sauté salmon 3-4 minutes per side or until cooked through.  Add basil to reserved tomato mixture.  Serve with salmon.  16 minutes preparation time.  Makes 4 servings.

SHARE

About Jacob Riley