Mediterranean Salmon
"This is a really good salmon recipe from Woman's World magazine. Full of all wonderful Mediterranean ingredients."
photo by Jonathan Melendez
- Ready In:
- 11mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tomatoes, seeded coarsely chopped
- 3 tablespoons olive oil, divided
- 1 tablespoon red wine vinegar
- 1⁄2 cup nicoise olive, pitted and coarsely chopped
- 1⁄4 cup red onion, chopped
- 2 tablespoons capers, drained
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon pepper, divided
- 4 (6 ounce) salmon fillets
- 1⁄3 cup fresh basil, loosely packed thinly sliced
directions
- Combine tomatoes, 2 tablespoons olive oil, red wine vinegar, olives, onion, capers, 1/2 teaspoon salt, 1/2 teaspoon pepper.
- Set aside.
- Brush both sides of the salmon with the remaining olive oil.
- Sprinkle with remaining salt and pepper.
- Heat a large non-stick skillet over medium-high heat or postion broiler rack so that the top of the fish on rack will be 3 inches from heat source-preheat broiler.
- Saute or broil salmon 3-4 minutes per side or until cooked through.
- Add basil to reserved tomato mixture.
- Serve with salmon.
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Reviews
-
Okay, one of the best salmon dishes on this site! I cooked it under the broiler since it's easier but honestly the salad topping is what really makes it! I love this recipe. -
Loved this! I used kalamata olives. I prepared the topping (less the fresh basil) a day in advance and refrigerated it. I brought the topping to room temperature the next day and added the fresh basil just before serving. I served this with the couscous. I'm glad I have leftovers. -
Trying to get my husband to like salmon. He will eat it if I make fresh salmon patties and tolerate one other recipe. I made this last night and he can’t stop raving about it. I did ours on the stove and it was perfect. Crispy on the outside and juicy inside. As I sautéed it I did cut off the thinner ends as they got done and placed them on top of the thicker ends so they’d stay warm. The tomato/olive tepanade was great ! -
The salad was good enough to hide the fact that I was using 1.5-year-old frozen salmon fillets, but I bet this would be out of this world with fresh, bbq’d salmon! I used Kalamata olives and dried basil.
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Loved it! Quick and easier version of the copycat Buca Di Beppo Salmon Siracusa I often make! Delish
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania
