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Tuscan Grilled Salmon with Fresh Chopped Olives, Red Onion, Cherry Tomatoes, Artichoke and Farm Fresh Egg
By Serves 4

This Mediterranean dish is so vibrant and fresh. Great for your eyes and state of mind.

Prep Time: 20m
Cook Time: 10m

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  1. 2 Salmon filets, aprox. 1 1/2 lbs each
  2. 1 lemon
  3. 1 × 0.25 cup capers
  4. 4 garlic cloves, minced
  5. 1 tablespoon red pepper flakes
  6. 1 × 0.25 cup extra virgin olive oil
  7. 1 × ½ cup Kalamata olives, chopped fine
  8. 1 red onion. chopped fine
  9. 1 cup cherry tomatoes, chopped fine
  10. 1 can artichoke hearts, chopped fine
  11. 3 eggs, hardboiled and chopped fine

You may also need:

Grill, Kitchen Knife, Plate, Spatula


Preheat grill to medium high heat. Drizzle lemon juice over salmon. Sprinkle with capers, minced garlic and red pepper flakes. Rub with olive oil and grill skin side down for 10 minutes or until white beading appears on flesh. The white beading is the fast rising to the surface and is a good indicator that the fish is fully cooked. Remove fish from grill by sliding a large spatula between the skin and the flesh leaving the skin stuck to the grill. Plate the salmon on a large platter with diced olives, tomatoes, onions, artichoke and egg arranged artfully around the fish.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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