Salmon and Tomato/Olive Salsa with Lemon Cream

Sorry for the long delay in sharing savory, yummy, crazy delicious recipes. We’ve been a bit busy with a house remodel, raising twin silver labs that are now a year old, and busy with our real jobs.

With all the craziness, sometimes one needs a new recipe to bring sanity and normality. Crazy, I know. But for me, it works. And this was the recipe that did it. Thanks Bon Appétit for the inspiration.

Salmon and Tomato/Olive Salsa with Lemon Cream

Salsa

1 1/2 cups diced seeded plum tomatoes (about 10 ounces)
6 tablespoons olive oil
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 large garlic cloves, minced
1 shallot, finely chopped

Lemon Cream Sauce

2/3 cup fat free sour cream

2 T fresh lemon juice

Salmon

6 6-ounce salmon fillets

Directions

Lemon Cream Sauce – Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.

Salsa – 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.

Salmon – 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.