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Salmon
with Arugula, Tomato and Caper Sauce
| 1 pound plum tomatoes, seeded, chopped
¾ cup lightly packed chopped fresh arugula, basil or Italian parsley ½ cup olive oil 1 shallot, chopped 1 ½ tablespoons fresh lemon juice 1 tablespoon drained capers 4 6-ounce salmon fillets Olive oil Lemon wedges 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. Serves 4. |
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