Salmon with Tomato-Olive Salsa

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.

Serves 6

This will be my entry for Cookbook Sundays!