Grilled Wild Alaska Salmon with Mediterranean Salsa

Ingredients

6 wild Alaska salmon steaks or 6-ounce fillets
juice from 1 lime
4 tablespoons olive oil, divided
1 tablespoons tamari
1 medium onion, thinly sliced
4-5 garlic cloves, peeled and finely chopped
3 pounds plum tomatoes, peeled and diced
1/4 to 1/2 tsp red chili flakes
1/2 cup red wine
2 tbsp fresh basil leaves, thinly sliced
1 cup green olives, pitted and roughly sliced
1/4 cup capers, drained and rinsed
salt, to taste

Method

Marinate salmon in lime juice, 1 tablespoon olive oil and tamari. Refrigerate until the sauce is prepared.

To peel tomatoes, blanch them in boiling water for about 30 seconds. Let them cool and then peel.

In a large saucepan, saute the onion in 3 tbsp olive oil over medium heat until it begins to brown, approximately 4 minutes. Add garlic and saute for 1 minute longer. Add tomatoes, chili flakes, wine, basil, olives, and capers and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add salt to taste.

Preheat grill. Place salmon about 2 inches from medium-low fire on well-oiled grill. Cook for 2-4 minutes on each side.

Divide sauce among six dinner plates and top each with salmon. Garnish with additional olives and basil, if desired.

Serves 6