The Bon Appetit Cookbook: Fast Easy Freshhas 21 recipes for salmon. So, when I have some salmon it is the first place I check for a quick weeknight meal. As usual it did not disappoint.
I mean look at that picture! It is such a vibrant colorful meal, and staggeringly easy. I served it over some polenta that I cheesed up with some feta to kind of match the flavor profile of the salsa. Let’s pause for a moment and acknowledge that I said “flavor profile”. Of course, I also said “cheesed up” so it’s kind of a wash on my intelligence quotient.
AND, tune in tomorrow same bat time, same bat channel for what I did with the leftovers for lunch the next day.
Grilled Salmon with Tomato-Olive Salsa
- 1 1/2 cups diced seeded plum tomatoes (I used cherry instead)
- 6 tablespoons olive oil
- 12 Kalamata olives, pitted, chopped
- 1/4 cup chopped fresh basil (I used some frozen chopped from the freezer)
- 2 tablespoons drained capers
- 2 garlic cloves, minced
- 1 shallot finely chopped (omitted)
- 6 6-ounce salmon fillets (I had only two, hence the salsa leftovers for tomorrow’s lunch)
Combine the tomatoes, 4 tablespoons of the olive oil, olives, basil, capers, garlic, and shallots in a medium bowl, and stir to combine. Season with salt and pepper and refrigerate for at least 15 minutes and up to two hours.
Prepare a grill for medium-high heat. Brush salmon with remaining tablespoons of oil, sprinkle with salt and pepper. Grill until salmon is just opaque, about 4 minutes per side. Transfer to a plate and top with salsa.
Grill until salmon is just opaque, about 4 minutes per side. Transfer to a plate and top with salsa.
This will be my entry for Cookbook Sundays!