Bruschetta-Style Salmon with Tomato Basil Topping

BRUSCHETTA TOPPING:

• 3 c. cherry tomatoes seeded and diced
• 1/4 c. fresh basil minced
• 1/4 c. red onion minced
• 1/4 c. green onion minced
• 1 clove garlic minced
• 1/4 c. black olives
• 1 tsp. granulated sugar
• 2 T. olive oil
• 3 T. balsamic vinegar
• Salt and pepper to taste

GRILLED SALMON:

• 6 (6-oz.) salmon fillets
• olive oil for drizzling
• kosher salt
• freshly ground black pepper

GARNISH:

• 1/4 c. thinly sliced basil
• Shredded Parmesan cheese for serving

• BRUSCHETTA TOPPING: In a large bowl, combine the cherry tomatoes, basil, red and green onions, garlic, black olives, sugar, olive oil, and balsamic vinegar. Season to taste with salt and pepper. Let the mixture rest while you prepare the salmon so the flavors meld.
• GRILLED SALMON: Preheat an outdoor grill to medium-high heat. Prepare a sheet of heavy-duty foil large enough to hold the fillets.
• Place the salmon fillets skin-side down on the foil. Drizzle lightly with olive oil and season evenly with kosher salt and freshly ground black pepper.
• Cook covered on the preheated grill for about 10–12 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork. Remove from the grill and transfer to serving plates.
• Spoon a generous portion of the bruschetta topping over each salmon fillet. Garnish with the thinly sliced basil and a sprinkle of shredded Parmesan cheese. Serve immediately.