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Broiled Salmon With Olive Tomato Vinaigrette

Enjoy the heart-healthy benefits of this savory salmon dish. Broiled to perfection and topped with a zesty vinaigrette, this dish is not only rich in omega-3 fatty acids, but its bold flavor will captivate your senses. And the canned olives and olive oil deliver more healthy fats.

Recipe by Canned Food Alliance
Servings
8
Tags
dinner, dairy free, nut free, sugar free, salad, memorial day

Ingredients

  • 1 can (2 1/4 ounces) sliced black olives, drained
  • 1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
  • 1/4 cup canned tomato paste
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 3 pounds salmon fillet, with skin
  • 2 teaspoons Italian seasoning
  • Non-stick olive oil spray

Preparation

  1. Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water.
  2. Set aside; store in refrigerator if kept longer than 4 hours.
  3. Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat.
  4. Season flesh-side of salmon with seasoning, and spray liberally with oil.
  5. Spray broiler pan lightly with olive oil or use foil to minimize cleanup.
  6. Start fish flesh-side down; grill until browned, about 5 minutes.
  7. Broil, turning once, until fish flakes under gentle pressure.
  8. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.
  9. Slip spatula between skin and flesh of fish.
  10. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later.
  11. Spoon olive sauce over salmon and serve.