INGREDIENTS
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3 large plum tomatoes
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3 shallots, coarsely chopped
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1 Tbsp coarsely chopped fresh tarragon
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1 Tbsp coarsely chopped fresh basil
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1 Tbsp coarsely chopped fresh chives
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1 Tbsp fresh lemon juice
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1 Tbsp balsamic vinegar
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Salt
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2 Tbsp olive oil
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4 salmon fillets, about 5-6 ounces each