Salmon with Parsley-Tomato Sauce

Makes 4 servings

1 lb plum tomatoes, seeded and
1/2 c lightly packed chopped fresh
Italian parsley
1/2 c olive oil, plus more for brushing
1 shallot, chopped
1 1/2 Tbsp fresh lemon juice
1 Tbsp drained capers
Salt and black pepper, to taste
4 (6-oz) salmon fillets
Lemon wedges
1. Combine tomatoes, parsley, oil,
shallot, lemon juice and capers in
medium bowl. Season with salt
and pepper and set aside.
2. Brush salmon with oil and
season with salt and pepper.
Broil or grill without turning until
just cooked through, about 4
3. Spoon tomato mixture over
salmon on warm platter. Garnish
with lemon wedges and serve.
Variations: Substitute arugula or basil
for parsley.

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