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
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.
Whole Foods Market
3060 Excelsior Blvd.
Minneapolis, MN 55416
30 South Fairview
St. Paul, MN 55105