Serves 6

1 1/4 cups olive oil
6 tablespoons fresh lime juice
6 8ounces salmon fillets
3 small tomatoes, peeled, seeded and chopped
1 small carrot, cut into match-size pieces
1 small zucchini, cut into matchstick-size pieces
1/4 cup chopped fresh italian parsley
1/4 cup balsamic vinegar
3 tablespoons sliced pitted green olives
1 tablespoon minced fresh basil
1 tablespoon minced fresh tarragon
1 tablespoon capers
10 cups mixed baby greens
2 heads Belgian endive, sliced crosswise

In a mixing bowl, combine 1/2 cup oil and lime juice. Season to taste with salt and pepper.
Place salmon in dish large enough to hold fillets in single layer. Pour marinade over. Cover and refrigerate 2 hours, turning once.
Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon and capers in bowl. Season to taste with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side.
Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens.
Spoon additional vegetable dressing over and serve.

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