INGREDIENTS:
2 tablespoons sherry vinegar add to shopping list
3 tablespoons extra-virgin olive oil, divided
2 teaspoons extra-virgin olive oil, divided
1 navel orange, peeled and chopped
1/2 cup chopped kalamata olives
1/3 cup minced red onion
1/3 cup chopped fennel
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
4 salmon fillets (4 to 6 ounces each)
DIRECTIONS
1. PLACE the vinegar in a large bowl and whisk in 3 tablespoons of the olive oil. Stir in the orange, olives, onion, fennel, oregano, and parsley. Set aside.
2. HEAT a ridged nonstick grill pan or skillet over medium-high heat. Brush both sides of the salmon with 2 teaspoons of the oil. Cook the salmon, shaking the pan occasionally to prevent sticking and turning once, for 6 to 8 minutes, or until the salmon flakes easily with a fork.
3. REMOVE the salmon from pan and place on a serving platter. Spoon over the salmon.
Calories 505.9
