There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. -Thomas Wolfe
After a recent trip to Alaska which involved a full day of fishing, my sister wowed me with this recipe (which she took from the New Alaska Cookbook) to turn our fresh catch into a sumptuous dinner. After replicating it, I fell in love with the salsa and found that you can add it to a variety of dishes for added flavor. Let me know what you think!
Tomato-Arugula Salsa
8 Roma tomatoes, cored and diced small
3/4 cup chopped arugula
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1/4 cup capers
Salmon
1 3/4 pounds salmon fillet
1/2 cup herb olive oil*
kosher salt and pepper
Herb Olive Oil
1/3 cup olive oil
2 tablespoons basil
2 tablespoons parsley
2 teaspoons marjoram
1 teaspoon thyme
Directions: Puree the oil and herbs in a blender
Directions
1. To make the salsa, combine all the ingredients and refrigerate.
2. Preheat the grill
3. To prepare the salmon, skin, trim, and remove the pin bones from the salmon fillet. Divide into 4 equal portions. Brush the fish with the herb olive oil and season lightly with salt and pepper.
4. Grill on a very hot grill until just done. Baste with more herb olive oil during the cooking.
5. When done, place each piece of fish on a warm plate, top with 1/4 of the salsa and serve.
My note: as with any recipe, fill free to use creativity to customize as desired.
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