Salmon in Tomato Olive Sauce

Lynnda Cloutier


A different way with salmon.

pinch tips: How to Perfectly Cook Fish in a Pan




1/4 cup plus 1 t. extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 lbs. plum tomatoes, coarsely chopped
1 t. chopped oregano
2 bay leaves
1 cup pitted kalamata olives, sliced
1/3 cup drained capers
1/3 cup sliced pickled jalapenos
four 7 oz. center cut salmon fillets with skin
salt and pepper

Directions Step-By-Step

Preheat oven to 375 In large pan, heat 1/4 cup of the olive oil until shimmering. Add onion and garlic and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, oregano and bay leaves and cook, stirring occasionally until tomatoes are just beginning to break down, about 5 minutes. Stir in the olives, capers and jalapenos and simmer the sauce for 2 minutes longer. Discard the bay leaves. In large ovenproof skillet, heat remaining 1 T. of oil until shimmering. Season salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until skin begins to brown, about 4 minutes. Transfer skillet to the oven and roast the fish for about 10 minutes, until slightly rare inside. Transfer the fist to plates, spoons auce all around and serve. serve with yellow rice and frisee salad. Serves 4
Food and Wine

About this Recipe

Course/Dish: Fish