SAUTEED SALMON STEAKS WITH ARUGULA, CAPERS AND TOMATOES (for four)

1 pound grape tomatoes

2 cups chopped fresh arugula (if you’re using baby arugula, chopping is unnecessary)

1/3 cup olive oil

1 shallot, chopped

1-½ tablespoons fresh lemon juice

1 tablespoon drained capers

four 6-ounce salmon steaks or an equivalent piece of salmon fillet

olive oil

lemon wedges

1. Combine the first 6 ingredients in a medium bowl. Season with salt and pepper to taste.

2. Rub the salmon steaks on both sides with the oil, sprinkle with salt and pepper to taste. Heat a large, non-stick skillet over medium high heat until it is hot and saute the salmon steaks for about 3 minutes. Turn and cook another 3 minutes, or until the fish is opaque and flakes easily with a fork.

3. Transfer salmon to plates and spoon sauce over. Garnish with lemon wedges and serve.

adapted from The Bon Appetit Cookbook