Salmon With Tomato And Olive Salsa Recipes

SALMON WITH TOMATO AND OLIVE SALSA

Steps:

• Place salmon, skin side down, on a piece of foil.
• Trim foil so it is slightly larger than fillet.
• Rub salmon with oil and sprinkle with salt and pepper.
• With lid down, cook salmon over medium heat on natural gas barbecue for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork.
• Serve with Tomato and Olive Salsa.

GRILLED SALMON WITH TOMATO-OLIVE SALSA AND POBLANOS

Steps:

• Step 1: Make the Veracruz tomato-olive salsa (recipe follows).
• Step 2: Set 2 poblano peppers and 1 small red bell pepper on stove directly over the gas flame. Cook, turning often, until skin blisters and blackens on all sides, about 5 minutes. (Alternatively, roast peppers on the grill or 6 inches from the element of a heated broiler, turning often until skin blisters and blackens, about 5 to 8 minutes.)
• Step 3: Let peppers cool, then slip off charred skin with your hands. Rinse briefly under cool water. Remove the core and seeds and pat dry. Cut into 1/4-inch strips, then cut strips crosswise into thirds.
• Step 4: Preheat a gas grill to medium-hot. Or, prepare a charcoal grill for direct cooking and let coals burn until they are covered with gray ash, then spread coals in an even layer.
• Step 5: In a bowl in the microwave, heat 2 cups of the Veracruz tomato-olive salsa until it is hot, about 2 minutes.
• Step 6: Brush 2 pounds salmon fillets (each about 1 1/2 inches thick, rinsed, patted dry) generously on all sides with olive oil; sprinkle with salt and freshly ground black pepper.
• Step 7: Grill fish, skin side up, 6 inches from heat source, until the fish releases easily from the grill grates, about 6 minutes. Use a thin metal spatula to gently flip the fish. Grill until the salmon is nearly firm when pressed with a finger, about 3 to 4 minutes more. Transfer to a large platter.
• Step 8: Pour the warm salsa over the fish. Sprinkle with roasted pepper pieces and parsley leaves. Garnish with lime slices and serve.
• Step 1: To a food processor or blender, add 2 cans (14.5 ounces each) diced fire-roasted tomatoes with their liquid. Process with 4 on/off turns to roughly chop. Do not puree.
• Step 2: Transfer the tomatoes to medium-size bowl. Add 1/2 cup finely-chopped white onion, 1/2 cup chopped pitted green olives, 2 tablespoons finely-chopped drained pickled jalapenos (or 1 tablespoon finely-chopped fresh jalapeno), 2 tablespoons rinsed and drained capers (optional), 2 tablespoons thinly-sliced fresh parsley, 2 tablespoons thinly-sliced fresh cilantro, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt.
• Step 3: Serve salsa at room temperature.

CHILLED SALMON WITH SUMMER TOMATO SALSA

Steps:

• Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
• In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
• Serve salmon surrounded by the salsa and lime wedges.

BAKED SALMON WITH BLACK OLIVE SALSA

Steps:

• Heat oven to 400°F.
• Place salmon, skin side down, on foil-covered baking sheet.
• Combine remaining ingredients; spoon over salmon.
• Bake 18 to 20 min. or until salmon flakes easily with fork.

SALMON FILLET WITH FRESH TOMATO SALSA

Steps:

• Combine salsa ingredients (tomatoes through black pepper).
• Mix well and chill.
• Sprinkle salmon with salt and pepper.
• Heat a large non-stick skillet and coat it with olive oil.
• Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
• Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
• Cut fillet diagonally into 4 slices.
• Serve with Tomato Salsa.