Salmon With Warm Tomato-Olive Salad
- 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
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.
Photograph by Antonis Achilleos
Recipe courtesy of Brad Sorenson