Grilled Salmon with Tomato-Olive Salsa

"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.

Preparing Time: -
Total Time: -
Served Person: Makes 6 servings

Olive Tomato Low Carb Low Cal Salmon Summer Grill/Barbecue Healthy Bon AppÃ©tit

6 tablespoons olive oil
1/4 cup chopped fresh basil
2 tablespoons drained capers
1 shallot, finely chopped
2 large garlic cloves, minced
6 6-ounce salmon fillets

Carbohydrate 5 g(2%)
Cholesterol 94 mg(31%)
Fat 37 g(57%)
Fiber 1 g(5%)
Protein 36 g(71%)
Saturated Fat 7 g(36%)
Sodium 219 mg(9%)
Calories 499

Preparation Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.

Grilled Salmon with Tomato-Olive Salsa

Ingredients

Nutrition facts