Salmon with Tomates & Capers
2 cloves garlic, chopped
1/4 white onion, chopped (about 1/4 cup)
1/4 tsp red pepper flakes
1 pint grape tomatoes
1/2 of 3 oz jar capers, drained
1/4 cup chopped fresh Italian parsley
2 Tablespoons Arbequina Extra Virgin Olive oil, divided
4 (6 oz each) Salmon portions
1/2 tsp salt
pepper to taste
4 slices lemon
Preheat grill to high. In a large bowl combine garlic, onion, red pepper flakes, tomatoes, capers and parsley; stir.
Coat 12-inch cast iron skillet with 1 Tablespoon olive oil. Season salmon portions with salt and pepper; place in the center of the skillet, skinned-side down. Pour tomato-caper mixture along each side of salmon in skillet; drizzle remaining oil over salmon. Garnish with lemon slices. Place skillet on grill;close grill lid. Cook about 20 minutes or until internal temp 130 degrees.
Adapted from Wegman's Food Market Recipe