- 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
- Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.