Name: Grilled Salmon with Tomato-Olive Salsa
Yield: Makes 6 servings
Ingredients: 1 1/2 cups diced seeded plum tomatoes (about 10 ounces); 6 tablespoons olive oil; 12 Kalamata olives or other brine-cured black olives, pitted, chopped; 1/4 cup chopped fresh basil; 2 tablespoons drained capers; 2 large garlic cloves, minced; 1 shallot, finely chopped; 6 6-ounce salmon fillets

"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office."

Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.

Recipe notes

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