Salmon With Warm Tomato-Olive Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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. 
  2. 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 
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