Salmon with Arugula, Tomato, and Caper Sauce

6 plum tomatoes, seeded and chopped
1 cup lightly packed chopped fresh Arugula
¼ cup olive oil
1 small shallot, chopped
1 Tablespoon fresh lemon juice
1 Tablespoon drained capers
4 6-ounce salmon fillets

Combine first 6 ingredients in a medium bowl. Season with salt and pepper; set aside. Preheat broiler. Brush both sides of salmon with a small amount of additional olive oil; season with salt and pepper. Broil without turning until just cooked through, about 4-5 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

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