Author Notes
Pan-seared salmon fillets topped with fresh tomato, olive, caper, and basil salsa. —Riley Wofford
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Ingredients
- Salsa:
-
4
Roma tomatoes, seeded and diced
-
1/4 cup
pitted kalamata olives, chopped
-
2 tablespoons
capers, drained
-
1/4 cup
chopped basil leaves
-
2
garlic cloves, minced
-
1 tablespoon
extra-virgin olive oil
-
1/4 teaspoon
freshly ground black pepper
- Salmon:
-
6
(6 ounce) center-cut salmon fillets
-
3 tablespoons
olive oil
-
Kosher salt
-
Freshly ground black pepper
Directions
- Salsa:
-
Stir together the tomatoes, olives, capers, basil, garlic, olive oil, and pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for 20 minutes.
- Salmon:
-
Place a grill pan over medium-high heat. Drizzle the salmon with the olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the salsa over the salmon and serve.
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