Bake salmon for 15-20 minutes, or until cooked thoroughly. Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn. Now cut salmon into four or six pieces and now prepare the tomato sauce. Can serve salmon either hot or cool --Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool 1 1/2. In a large bowl combine 2 cups red cherry tomatoes, 2 cups yellow cherry tomatoes, 1/4 cup sliced garlic, 1/4 cup olive oil, and 2 tablespoons snipped fresh thyme. By Lisa Pendleton of Pasadena C A. July 1, 2001. 4. or until heated through, stirring frequently. Serve salmon surrounded by the salsa and lime wedges. Prepare the sauce Take a large bowl combine red cherry tomatoes, yellow … Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes. Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Grilled Salmon with Tomato-Olive Salsa. Meanwhile, cook vegetables, vinegar and oil in skillet on medium-high heat 3 min., stirring occasionally. The tomato and avocado salsa add wonderful flavor to the dish and are subtle enough not to overpower the salmon. Although I love the flavor of the grilled foods, if you don’t have a grill, don’t worry, you can just throw the salmon under the broiler for about 10 minutes. 3. Add cheese; cook 2 min. 2. This simple grilled salmon recipe features grilled King (also called chinook) salmon topped with a fresh and tangy salsa made with tomato, peaches, mint, and basil. Preparation. Season salsa to taste with salt and pepper. Ingredients. 6 Servings.