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Broiled Salmon with Olive-Tomato Vinaigrette Recipe

Ingredients

How to make it

  • Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in refrigerator if kept longer than 4 hours.
  • Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat. Season flesh-side of salmon with seasoning, and spray liberally with oil. Spray broiler pan lightly with olive oil or use foil to minimize cleanup. Start fish flesh-side down; grill until browned, about 5 minutes. Broil, turning once, until fish flakes under gentle pressure. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.
  • Slip spatula between skin and flesh of fish. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later. Spoon olive sauce over salmon and serve.

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The Cook

canned_food_fan Pittsburgh, PA

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