Salmon with Warm Tomato-Olive Salad (4 servings)

 5 tbsp extra-virgin olive oil, plus more for brushing

 1 tbsp plus 1 tsp red wine vinegar

 1 tbsp honey

 1/4 tsp red pepper flakes

 salt

 4 pieces of 170g salmon fillets (about 3 cm [1 1/4 inches] thick)

 1 clove garlic, coarsley chopped

 1 dl (½ cup) coarsley chopped pitted kalamata olives

 2 medium beefsteak tomatoes, cut into 2½ cm (1 inch) chunks

 2 dl (1 cup) sliced celery (inner stalks with leaves)

 ½ dl (1/4 cup) roughly chopped fresh mint

 

Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tbsp olive oil, 1 tsp vinegar, the honey, red pepper flakes and 1 tsp salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tbsp olive oil and 1 tbsp vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.

Recipe from this blog.

Per serving:

• Calories: 433
• Fat: 26 g
• Cholesterol: 97 mg
• Sodium: 982 mg
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 38 g