1 lb. Plum tomatoes (seeded and chopped)
3/4 Cup light packed chopped Arugula (or parsley or basil)
1/2 Cup olive oil
1 Shallot, chopped
1 1/2 Tablespoon fresh lemon juice
1 Tablespoon drained capers
4 (6 oz.) Salmon fillets
Combine first six ingredients in medium bowl. Season with salt and pepper. Preheat broiler. Brush both sides of salmon with oil. Season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.