Salmon with Tomato Caper Relish

This is Erik's recipe. He's only made it a few times over the past 4 years, and this last time, I finally wrote it down so I could make it too.

The relish is rich, fresh, and slightly tangy from the capers. It would taste great over chicken or pasta as well as salmon.

Salmon with Tomato Caper Relish



Ingredients:
1/2 cube of butter
2 lbs. of Salmon, cut into 4 fillets
4 tomatoes
4 oz. jar of capers, drained
1 lemon
Salt and pepper

Directions:
Melt the butter in a skillet over medium high heat. While the butter is melting, salt and pepper both sides of your salmon fillets. Add salmon to the skillet and cook each side for 6 - 8 minutes, depending on the thickness of your fillets. **Note - you'll begin preparing your tomatoes while the salmon is cooking.** Don't disturb the fish too much - just for the one flip and then to take it out. You'll know they're done when they are slightly firm to the touch. When they are finished, remove the fillets, place them on a plate, and cover them with foil while you prepare the relish.

Remove the juice and seeds from the tomatoes, then chop them all. When your fish has been removed from the pan, add the tomatoes to the pan with the remaining butter, then add the capers, and lemon juice. Cook over medium high heat for approximately 10 minutes, or until the relish has thickened and come together. Add salt and pepper to taste.

Plate your salmon, then top with the relish, and serve with a side salad and piece of corn or other veggie. Fresh, light, and delicious!!