Salmon and Warm Olive and Tomato Salad

I consider myself an accomplished cook yet as of yesterday I had never ordered meat/fish from a butcher. I've cooked with meat and fish. I've been up to my elbows in homemade meatballs and seasoned chicken breasts. I just always got the meat from the prepackaged meat aisles.

I'd like to say that this was simply a product of convenience but it really comes down to one thing. Butchers scare me. Something about them intimidates me, maybe it's the white aprons or my inferior knowledge of cuts. Whatever the reasons, I pushed past them yesterday and ordered my salmon.

So, fear conquered! If only conquering all my other fears led to a meal...

Salmon and Warm Olive and Tomato Salad

Ingredients:

4 6 oz salmon filets

1 cup cherry tomatoes

1 stalk of celery with leaves (from inside)

1/2 cup kalamata olives

5 tablespoons olive oil

2 tbs plus 1 tsp red wine vinegar

2 tbsp honey

pinch salt

Directions:

Whisk together 3 tbsp olive oil, 1 tsp red wine vinegar, honey, and salt in a small bowl. Place the salmon skin side down on a broiling pan and brush tops and sides with honey glaze. Broil for 4-6 minutes.

In a small sauce pan combine the remaining oil, vinegar, salt, and kalamata olives. Heat until the oil begins to bubble, roughly 3 minutes. Put into a bowl and add the halved tomatoes and chopped celery. Stir to combine.