Grilled Salmon with Warm Tomato Leek Salsa Time: 20 minutes
2 salmon fillets, 6 - 8 oz each (200 - 250 gr)
1 tsp Herbes de Provence
1 tbs olive oil
Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Brush fish with the olive oil and sprinkle with herbs. Grill for 5 - 7 minutes a side, depending on thickness. OR put on baking sheet and roast in 400 F (200C) oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine. Remove from heat, sliding it off the skin if needed. Serve with Warm Tomato Leek Salsa
Warm Tomato Leek Salsa
1 medium leek
1 medium tomato
1/4 cup olives
1 tsp chili powder
1 tbs fresh snipped oregano
1 tbs olive oil
Clean leeks and slice thinly. Roughly chop tomato. Snip herbs. Pit olives if needed and roughly chop. Heat oil in small skillet over medium heat. Add chili powder and sauté briefly. Add leeks and sauté until tender, about 7 minutes. Add tomato and sauté 5 minutes longer. Add olives and oregano, stir and remove from heat. Keep warm (but not hot) until ready to serve.
Cooking for Two? Or more?
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