2 lbs wild Alaskan Coho salmon cut into 4 steaks
¼ cup extra olive oil
1 ½ tbs lemon juice
2 tsp Dijon mustard
Sprig rosemary or ½ tsp rosemary
1 clove garlic diced
4 plum tomatoes juiced and diced
Salt and pepper the salmon
In a small bowl whisk together 3 tablespoons olive oil, lemon juice, mustard and rosemary until thickened.
Spread on a platter and lay the salmon on top coating both sides
Cover with plastic wrap and refrigerate 1 to 2 hours.
In a large skillet heat the remaining olive oil, add the garlic and diced tomatoes. Cook under low heat until the tomatoes start to exude their juice, about 5 minutes.
Create a bed with the tomatoes and place the salmon skin side up on the tomato bed, cover and cook under low heat for 8 minutes. Flip the salmon over and cook until the fish flakes about another 7 to 8 minutes
Plate the salmon spreading the tomatoes over the top and serve.