Grilled Salmon with Tomato Caper Vinaigrette Recipe

Ingredients

• 3 ripe beefsteak tomatoes, cored, seeded and diced
• 1/4 red onion, finely chopped
• 2 tablespoons capers, drained
• 1/4 cup sherry vinegar
• 1/2 cup extra virgin olive oil
• 2 teaspoons finely chopped thyme leaves
• 2 tablespoons chopped basil leaves
• salt and fresh ground black pepper

• 4 (8-ounce) salmon filets with the skin
• canola oil
• salt and fresh ground black pepper

Instructions

1. Combine all the ingredients for the vinaigrette in a medium bowl. Let sit at room temperature for at least 30 minutes. If made in advance, store in fridge and remove and let come to room temperature and mix well before serving.
2. Heat the grill to medium-high heat.
3. Brush the salmon on both sides with oil and season with salt and pepper. Grill skin side down for 3-4 minutes (this was enough for me). Turn and move to a cooler part of the grill to cook for 3-4 more minutes.