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1
Prepare Bruschetta Mix:
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2
Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
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3
Dice red onions to 1/2 inch (1/2 of large).
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4
Chop basil into 1/4 inch pieces.
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5
Mix all bruschetta ingredients in a large bowl. set aside.
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6
Remove skin from salmon (if grilling this is not necessary).
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7
Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
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8
Mix salt, pepper and oregano and sprinkle over salmon filets.
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9
In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
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10
Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
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11
Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
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12
If grilling:
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13
Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
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14
If baking:
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15
Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!
