Start with grilled country bread spread with olive paste, or olivada, available at Italian markets, specialty foods stores and some supermarkets. Or puree pitted, black, brine-cured olive oil in a processor.

Serves 4.

INGREDIENTS

  • 1 pound plum tomatoes, seeded, chopped
  • 3/4 cup lightly packed chopped fresh arugula, basil or italian parsley
  • 1/2 cup olive oil
  • 1 shallot, chopped
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers

  • 4 6-ounce salmon fillets

  • olive oil
  • lemon wedges

    DIRECTIONS

    Combine first 6 ingredients in medium bowl. Season with salt and pepper.

    Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.