| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 4 6-ounce salmon fillets (about 1 1/4 inches thick)
- 1 clove garlic, coarsely chopped
- 1/2 cup coarsely chopped pitted kalamata olives
- 2 medium beefsteak tomatoes, cut into 1-inch chunks
- 1 cup sliced celery (inner stalks with leaves)
- 1/4 cup roughly chopped fresh mint
Instructions
- Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.
- Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon. Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
Nutrition Facts
| Calories | 433 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 97 milligrams |
| Sodium | 982 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 1 grams |
| Protein | 38 grams |
| Calories | 433 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 97 milligrams |
| Sodium | 982 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 1 grams |
| Protein | 38 grams |
Reviews
Loved the warm tomato-olive salad! Even DH liked it and he doesn’t like tomatoes. I also made the salmon, it was easy and tasted good. I liked how the slight sweetness of the salmon balanced the saltiness of the salad… but the salad was the star of this dinner. I served with sweet bi-color corn-on-the-cob.
This was a great recipe. I added giardinara to the relish, was inspired by another recipe. The salty, spicy relish worked well with the spicy sweet salmon.
This is such a great recipe. The only thing I had to change was subbing the celery for cucumber because I am allergic to celery. Cucumber was a perfect substitution because it kept the recipe Mediterranean and light. I added Bobby Flay’s Greek Potatoes with Lemon Vinaigrette to round out the meal for my carb loving family. I wish Food Network had a Mediterranean chef/show. Don’t get me wrong, I love chefs Simon, Psilakis and Zakarian but they don’t have a deep recipe base us cooks can draw from, like other chefs on this network.
Wonderful!!!
Good
This is delicious and easy. I wouldn’t change a thing. Maybe add some rice on the side, but that’s it.
Whoa! Perfect! Only thing I changed was to add some pan fried potato wedges to the salad, and I had to cook it a little longer in my Breville oven. The flavors blended to make an awesome meal. I will definitely be making this gain. Thanks for the recipe.
My husband and I love this recipe! He asks for it weekly!
This is our favorite salmon recipe and it’s so easy. We substitute blanched hericot verts green beans for the celery. It’s the perfect dish!
This was fantastic. I’m normally not a fan of celery but I’ll definitely make this again!