Salmon With 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.

Tags : FishSalmonSalmon RecipeSalmon SaladSalmonRecipes
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