Grilled Salmon with Tomato, Olive and Caper Sauce
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon reduced-sodium tamari
- Juice of 1 lime
- 6 (6.0-ounce) salmon fillets, skin and pinbones removed
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, finely chopped
- 3 pounds Roma tomatoes, peeled and chopped*
- 1 cup green olives, pitted and chopped
- 1/2 cup red wine
- 1/4 cup capers, drained and rinsed
- 2 tablespoons thinly sliced fresh basil
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
In a wide, shallow dish, stir together 1 tablespoon of the oil, tamari and lime juice.
Add salmon and turn to coat and set aside.
Heat remaining 3 tablespoons oil in a large saucepan over medium heat.
Add onion and cook, stirring occasionally, until light golden, about 10 minutes.
Add garlic and cook, stirring, for 1 minute.
Add tomatoes, olives, wine, capers, basil, chile flakes and salt and bring to a boil.
Lower the heat, cover and simmer, stirring occasionally until fragrant and thickened, about 20 minutes.
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
Grill salmon, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes.
Divide sauce among 6 plates and top each with a piece of salmon.
*To quickly peel a large quantity of tomatoes, score an "X" on the base of each tomato and submerge them, a few at a time, into a large pot of boiling water for 20 to 30 seconds.
Then transfer to a bowl of ice water and let cool before peeling.
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- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon reduced-sodium tamari
- Juice of 1 lime
- 6 (6.0-ounce) salmon fillets, skin and pinbones removed
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, finely chopped
- 3 pounds Roma tomatoes, peeled and chopped*
- 1 cup green olives, pitted and chopped
- 1/2 cup red wine
- 1/4 cup capers, drained and rinsed
- 2 tablespoons thinly sliced fresh basil
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt