4 salmon fillets (1/2 inch thick)
1 large tomato, chopped thickly
4 button mushrooms, chopped thickly
5 jalepeno pepper rings, marinated, diced
5 kalamata olives, pitted
Add 1 tbsp olive oil, tomato, mushrooms, jalepeno and olives to small skillet and sauté uncovered so that juices evaporate and thicken the sauce, this takes about 5 minutes.
Lightly dust salmon fillets with Italian seasoning. Lightly oil grilling pan and heat it prior to adding fillets. In grilling pan, grill the fillets on both sides for approximately 3 minutes until cooked and just flaky. Top fillets with Marengo sauce.