Grilled salmon alla pizzaiola

Pizzaiola owes its name to the fact that it contains similar ingredients to a pizza topping-tomatoes, garlic and oregano. It is a specialty of Naples however it is common everywhere and there are variations on this sauce. The usual ingredients are plum tomatoes, capers, anchovies, lots of garlic, olive oil and parsley. For this application, I decided to use shallots instead of garlic for a milder flavor. I’ve also added red wine vinegar as it adds a nice acidity. Just my little twist 🙂

INGREDIENTS FOR PIZZAIOLA SAUCE:

12 cherry tomatoes (split in half and seeds squeezed out)
3-4 tbsp olive oil
2 tbsp salted capers ( or brined capers, rinsed under water)
1 medium shallot chopped
1 tbsp red wine vinegar
1 tbsp tomato paste
1 tbsp anchovy paste
1 tbsp chopped parsley
salt and pepper to taste if necessary (careful as the anchovy paste and salted capers are already salty)
TASTE BEFORE ADDING SALT!

PREPARATION:

Heat a frying pan over medium heat. Add olive oil and shallots, saute about 5 minutes, add capers, seeded tomatoes, tomato and anchovy paste and vinegar. Cook another 2 minutes. Remove from heat. Add chopped parsley. This sauce is enough for 3 salmon fillets.

Grilled salmon fillets:

Heat bbq or grill. Place salmon skin side down. Grill 5-6 minutes, until the skin begins to crisp, then carefully turn to grill the other side another 5 or so minutes. Remove the skin. If you like your salmon less cooked then remove it from the bbq or grill and plate it. If not turn it one more time and cook another 2-3 minutes.

Plate and pour pizzaiola sauce over salmon fillets. Add some chopped parsley and enjoy!