The tangy relish — especially made with summer’s ripest, juiciest tomatoes — makes a nice complement to rich-tasting, meaty fish.
|2||lb. salmon, halibut, or albacore tuna|
|~||Juice of 1 lemon|
|1||cup cherry tomatoes, quartered|
|⅔||cup pitted Kalamata olives, coarsely chopped|
|3||Tbsp. diced red onion|
|3||Tbsp. capers, drained|
|1||Tbsp. finely chopped marjoram, oregano, or basil|
|2||Tbsp. finely chopped Italian parsley|
|1||Tbsp. extra-virgin olive oil|
|1||Tbsp. red-wine vinegar|
|~||Pinch of red-pepper flakes and salt, to taste|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything