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Broiled Salmon with Olive-Tomato Vinaigrette
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1 can (2 1/4 ounces) sliced black olives, drained
1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
1/4 cup canned tomato paste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup water
3 pounds salmon fillet, with skin
2 teaspoons Italian seasoning
Non-stick olive oil spray
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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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Preparation Time: 30 |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 2630 times. |
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