SALMON SORRENTO
3 servings;

3 ounces fish per serving
olive oil to taste
5 medium Italian plum tomatoes, diced
6 medium black olives, coarsely chopped
6 medium green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons coarsely or finely chopped fresh parsley (Italian, or flat-leaf, preferred)
1 tablespoon capers
1 1/2 teaspoons bottled minced garlic or 3 medium cloves garlic, thinly sliced
Pepper to taste
1-pound salmon fillet

Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally. Meanwhile, rinse salmon and pat dry with paper towels. Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.