1 T. olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 T. capers
salt to taste
freshly ground black pepper
1/2 C. balsamic vinegar
4 salmon fillets, about 4 to 6 oz. each

Preheat the grill or broiler. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside. Meanwhile, season the salmon fillets with salt and pepper. Grill or broil the fish on each side until it is cooked through, about 5 minutes per side. Place each fillet on a plate and spoon the tomato mixture over it.

Serving Size: 1 salmon fillet
Calories: 231