Sterling Mediterranean with Roasted Cherry Tomato Salsa

Roasted Cherry Tomato Salsa

1 pint mixed yellow and red cherry tomatoes, cut in half

1 medium shallot, diced

1 tbsp. capers

¼ cup seeded Kalamata olives, halved

1 tbsp. red wine vinegar

3 tbsp. good olive oil, divided

1 tsp. fresh thyme leaves

Salt and pepper


Preheat oven broiler. Place tomatoes on baking sheet. Drizzle tomatoes with 1 tbsp. of the olive oil; season with salt and pepper. Broil just until tomatoes begin to release juices but are still firm. Remove from oven. Into a large bowl, add tomatoes and their juices, shallot, capers, olives, vinegar, remaining olive oil, and thyme. Combine gently. Season with salt and pepper to taste. Set aside.

Sterling Mediterranean Salmon

4 4-6oz. Sterling fillets, skin on Olive oil
2 tbs. dried Italian herb blend

Salt and pepper


Generously rub fillets with olive oil; season with salt and pepper. Place herbs in a flat dish. Press salmon skin side down on to the herbs to coat well. To a preheated skillet over medium high heat, add 2 tbsp. olive oil. When oil is shimmering add fillets skin side down to sear, about 4-5 minutes. Turn salmon over (skin should be crisp and golden) to finish cooking about 4 minutes.

To serve, spoon roasted cherry tomato salsa equally on serving plates. Arrange salmon skin side up on top of salsa. Garnish with fresh thyme sprigs and some of the salsa juices over top.