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.
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):
25, Fat Calories
220, Saturated Fat
40, Monounsaturated Fat
4, Polyunsaturated Fat
Photo: Mike Yamin
Recipe adapted from Moveable Feast with Fine Cooking.