Broiled Salmon with Tomato Arugula Caper Salsa

Category: Side Dish, Snack

Ingredients

  • 2-4 4 oz wild salmon fillets (serves 2-4, depending on how many fillets you are cooking)

Salsa

  • 1 1/2-2 cups tomatoes, chopped (Roma, cherry or grape)
  • 1 cup fresh arugula, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp capers, drained
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice plus 1/2 tsp zest
  • sea salt & black pepper, to taste

Dry Rub

  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 1/2 tsp sea salt
  • 1 tsp white pepper
  • 1/2 tsp celery salt
  • 1/2 tsp ground ginger
  • 1 tbsp fresh dill

Directions

  1. Combine ingredients for salsa and refrigerate for at least 30 minutes but it will keep for 2-3 days.
  2. Brush salmon with olive oil and squeeze lemon juice over. Sprinkle dry rub evenly on fish.
  3. Preheat the oven to broil and set the oven rack about 6 inches from the heat source.
  4. Place fish skin side down on a broiler pan that has been oiled to avoid sticking.
  5. Broil for approximately 3 minutes. Turn the fish over and broil for an additional 3 minutes or until it flakes easily with a fork.
  6. Remove fish from oven and let stand for 5 minutes.
  7. Pour the salsa generously on top of the salmon and serve.