Yum, yum, yum, yum, yum. And did I mention yum?  Anyone for wild salmon fillets baked or grilled until flaky, and topped with a lovely tomato vinaigrette?  The vinaigrette is a wonderful way to use those ripe tomatoes from the garden or the CSA; they are diced and tossed with a briny mixture of capers, Kalamata olives, chopped anchovies, fresh herbs, garlic and lemon juice.  I recommend making the vinaigrette about 30 minutes before you plan to eat, that way to tomatoes macerate a bit and all of the vinaigrette’s ingredients have time to meld.

Tagged: anchovies, anchovy fillets, baked salmon, black olives, capers, Fine Cooking, Fine Cooking magazine, fresh herbs, garlic, Kalamata olives, lemon juice, salmon, salmon with tomato-anchovy vinaigrette, tomato vinaigrette, tomato-anchovy vinaigrette, tomatoes, Travis Haugen From Moveable Feast