Salmon With Warm Tomato-Olive Salad

• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 4 6 -ounce salmon fillets (about 1 1/4 inches thick)
• 1 clove garlic, coarsely chopped
• 1/2 cup coarsely chopped pitted kalamata olives
• 2 medium beefsteak tomatoes, cut into 1-inch chunks
• 1 cup sliced celery (inner stalks with leaves)
• 1/4 cup roughly chopped fresh mint

1. Preheat the broiler.
2. Line a broiler pan with foil and lightly brush with olive oil.
3. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl.
4. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze.
5. Broil until golden brown and just cooked through, 4 to 6 minutes.
6. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife.
7. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes.
8. Transfer the mixture to a bowl and add the tomatoes, celery and mint.
9. Season with salt and toss to combine.
10. Serve with the salmon.
11. Photograph by Antonis Achilleos

extravirgin olive oil, red wine vinegar, honey, red pepper, kosher salt, salmon, clove garlic, olives, beefsteak tomatoes, celery, fresh mint

Taken from www.foodnetwork.com/recipes/food-network-kitchens/salmon-with-warm-tomato-olive-salad-recipe.html (may not work)