Mediterranean Salmon

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When I go back to my hometown to visit, there is usually a 98% chance that at some point I will be visiting P&M Kouzzina. It was my very first restaurant that I ever went to at 5 days old, and is a beloved staple in Sudbury, Ontario. It is consistently good. My all-time favourite dish on the menu is their grilled calamari. It comes in a sizzling cast iron skillet and has the most delicious mixture of olives and vinegar mixed in with the calamari. My mouth is seriously watering. Unfortunately, I am a little ways a way from Sudbury but I have found myself craving that vinegary and briny flavor so, I decided to re-create those flavours into a week night dish. Instead of calamari I opted for salmon and made it a main course.

 

Enjoy! X

Serves: 4 people

 

Ingredients:

  • 4 6-8 oz salmon fillet (skin on or off, it doesn’t matter)
  • 2 garlic cloves (one finely minced, the other cut in half)
  • 2 Tbsp olive oil + extra
  • 1 shallot, minced
  • 1 cup of assorted olives, small dice
  • 2 tbsp of capers
  • 1 tbsp minced parsley
  • Juice of half a lemon
  • 1 tbsp of white wine vinegar
  • Salt and pepper

 

Directions:

Preheat your oven to 350°.  With the garlic you cut in half, rub the flesh side of your salmon fillets. This will delicately flavour your fish without burning the garlic during the cooking process. Brush each fillet with olive oil and season with salt and pepper on both sides. Cook your salmon between 15-18 minutes depending on the size of your fish.

While your salmon is cooking, heat 2 tbsp of extra virgin olive oil in a large pan over medium high heat. Add in your diced olives and cook for 3-4 minutes. You can use any type of olives you would like- I had a mixture of green olives, Kalamata olives and Castelvetrano olives which are less tart than the other two olives but they have a really nice texture and pretty bright green colour. Add in your minced shallots and capers, stirring your mixture for about 1-2 minutes. You don’t want to brown your shallots. Add in your garlic and cook until fragrant for about 30 seconds. Add in your lemon juice, vinegar and season with salt and pepper. Once your salmon is done cooking, you can top the fillet with your olive mixture. Sprinkle some fresh parsley for garnish and enjoy!

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