Food Network Salmon with Warm Tomato-Olive Salad


In an effort to clean out some clutter in our new condo I went through all my Food Network Magazines last week.  I ripped out several recipes and tossed the rest. Eric and I laid out our meals for the week and to my surprise when I got home from work one night Chef Eric had already made one of the recipes!  This Food Network magazine recipe is a keeper. The combination of flavors in the salad was delicious. The salmon was one of the best salmon recipes I've ever tried- not fishy at all.  If you like salmon and are looking to incorporate more fish into your diet you should definitely give this recipe a try!  Although I did none of the cooking, I did my fair share of eating:) mmm! Keep in mind.. this is a great dish to make for a date night:) Here's the recipe:

Ingredients:
5 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
Kosher salt
4 6-ounce salmon filets
1 garlic clove, coarsely chopped
1/2 cup pitted and sliced kalamata olives
10 cherry tomatoes cut into halves
1 cup coarsely chopped celery
1/4 cup fresh mint


Directions:
Set your oven to a high broil. Line a baking dish with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon red wine vinegar, honey, red pepper flakes and 1 teaspoon salt in a small bowl.  Put the salmon skin side down on the pan and brush the tops and sides with the honey glaze.  Broil until golden brown and cooked through, about 6 minutes

Put the garlic on a cutting board and sprinkle with salt.   Mash the garlic into a paste with the flat side of your knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives, garlic in a small saucepan over medium high heat, about 3 minutes. Transfer the mixture to a bowl and add the celery, tomatoes and mint.  Season with salt and toss to combine.  Serve on the side with the salmon.

Serves 4

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