Grilled Salmon with Melted Tomatoes

Grilled Salmon with Melted Tomatoes
Photo by John Kernick


  • 6 tablespoon(s) extra-virgin olive oil
  • Freshly ground pepper
  • 5 1/2-pound salmon fillet in one piece
  • 4 pound(s) ripe beefsteak tomatoes
  • 10 jalapeños
  • Salt

In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapeños in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeños to a plate. Add the chopped tomatoes to the skillet and cook over h...

View full recipe at Food & Wine


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