Makes 4 servings
1 lb plum tomatoes, seeded and chopped 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 minutes. 3. Spoon tomato mixture over salmon on warm platter. Garnish with lemon wedges and serve. Variations: Substitute arugula or basil for parsley.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
