Tasty Planner - Recipe - Broiled Salmon with Olive Tomato Vinaigrette by Elless

Instructions

1. Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours. 2. Heat broiler; position the oven rack so salmon will be 5 to 6 inches from heat. 3. Season the flesh-side of the salmon with the seasoning, and spray liberally with oil. Spray the broiler pan lightly with olive oil, or use foil to minimize clean-up. Start the fish flesh-side down; broil until browned, about 5 minutes. Turn the fish over and broil until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take any where from 5 to 10 minutes more. 4. Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; if the skin sticks to the broiler pan, it can be scraped off later. Spoon the olive sauce over the salmon and serve.