Grilled Salmon Steaks With Warm Tomato And Olive Vinaigre

INGREDIENTS

INSTRUCTIONS

To make the tomato vinaigrette, pour boiling water over the tomatoes,
leave for 1 minute then drain and remove their skins. Cut each tomato
into quarters, remove the seeds and cut the flesh into small dice.  Mix
with the olive oil, vinegar, tapenade, garlic, salt and pepper.  Brush
the salmon steaks with a little extra olive oil. Season with  salt,
pepper and lemon juice and lay them in the grill pan. Place  under a
preheated grill for about 3 minutes or until beginning to  brown. Turn
over and brush with more olive oil. Season again with  salt, pepper and
lemon juice and grill for a further 3 minutes or  until cooked. Place
on warmed plates and keep warm.  Gently heat the tomato vinaigrette
until just warm. Stir in the fish  cooking juices from the grill pan.
Spoon the tomato vinaigrette  around the salmon and serve.  Converted
by MC_Buster.  NOTES : The Tartan Quality Mark is the hallmark of
premium quality  Scottish salmon. Each fish has been produced to strict
guidelines as  set down by the Scottish Salmon Growers Association and
has a unique  identification number which allows it to be traced back
to the farm.  This method of cooking salmon is very light and healthy
and takes  only minutes, yet is special enough to serve at a dinner
party. It is  important to choose ripe but firm, well-flavoured
tomatoes for the  vinaigrette. Serve with a green salad and couscous.
Converted by MM_Buster v2.0l.

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