Salmon With Arugula, Tomato And Caper Sauce Recipe - Cooking Index
Salmon With Arugula, Tomato And Caper Sauce Recipe - Cooking Index
Start with grilled country bread spread with olive paste, or olivada, available at Italian markets, specialty foods stores and some supermarkets. Or puree pitted, black, brine-cured olive oil in a processor.
Type: Fish| 1 lb | 454g / 16oz | Plum tomatoes - seeded, chopped |
| 3/4 cup | 109g / 3.8oz | Chopped fresh arugula - (lightly packed) |
| = (or basil or Italian parsley) | ||
| 1/2 cup | 118ml | Olive oil |
| 1 | Shallot - chopped | |
| 1 1/2 tablespoons | 22ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Drained capers |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Salmon fillets - (6 oz ea) | |
| Olive oil - as needed | ||
| Lemon wedges - for garnish |
Combine first 6 ingredients in medium bowl. Season with salt and pepper.
Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
This recipe yields 4 servings.
Source:
Bon Appetit, April 1992
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