King Salmon with Tomato-Anchovy Vinaigrette

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Serves 6

  • by from Moveable Feast with Fine Cooking
    Season 3, Ep. 8

Although quick enough for a busy weeknight, this grilled salmon dish will also impress guests. Be sure to use wild king salmon, also called chinook, for the best flavor.

  • 2 large ripe beefsteak tomatoes (about 13 oz. each), coarsely chopped
  • 2 anchovy fillets, finely chopped
  • 1/2 cup coarsely chopped Kalamata olives
  • 1 large clove garlic, finely chopped
  • 1-1/2 Tbs. capers, coarsely chopped
  • 1/4 cup lightly packed fresh parsley leaves, coarsely chopped
  • 1-1/2 Tbs. fresh lemon juice
  • 1/4 cup extra-virgin olive oil; more for grilling the salmon
  • Kosher salt and freshly ground black pepper
  • 6 6-oz. pieces skin-on king salmon fillets

Heat a gas or charcoal grill to medium high (400°F to 475°F).

In a large bowl, combine the tomatoes, anchovies, olives, garlic, capers, parsley, lemon juice, and oil. Season to taste with salt and pepper. Set aside.

Brush the salmon with oil, season generously with salt and pepper, and transfer to the grill. Cook until medium rare, 3 to 4 minutes per side.

Serve with the tomato-anchovy vinaigrette.

nutrition information (per serving):
Calories (kcal): 410, Fat (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 3.5, Protein (g): 40, Monounsaturated Fat (g): 13, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 6, Sodium (g): 680, Cholesterol (g): 110, Fiber (g): 1,

Photo: Mike Yamin

Recipe adapted from Moveable Feast with Fine Cooking.

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