Recipe: Mediterranean Braised Salmon with Ripe Tomatoes, Olives and Oregano
This Mediterranean-inspired meal is from Chef Michael Smith's new book, "Chef Michael Smith's Kitchen"
"Salmon is very versatile; there are as many ways to cook this fish as there are cooks. It easily accommodates elaborate preparations, but it’s just as enjoyable prepared simply with lots of familiar Mediterranean flavours," says Chef Michael Smith.
Yield: 4 servings
- 2 tbsp (30 mL) of olive oil
- 1 red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 cups (500 mL) of halved cherry tomatoes
- 1/2 cup (125 mL) of chopped pitted Kalamata olives
- 1 tsp (5 mL) of dried oregano
- 1 cup (250 mL) of orange juice
- 1 tbsp (15 mL) of red wine vinegar
- 4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry
- A sprinkle or two of salt and lots of freshly ground pepper
- 2 green onions, thinly sliced
Mediterranean Braised Salmon with Ripe Tomatoes, Olives and Oregano Cooking Directions
In your favourite large heavy sauté pan or frying pan, heat the oil over medium-high heat.
Toss in the onion and garlic and sauté for a few minutes until lightly browned, soft, and aromatic. Add the tomatoes, olives, oregano, orange juice, and vinegar; cook until simmering, a few minutes longer.
Lightly season the salmon fillets to your taste with salt and pepper, then nestle them in the tomato mixture. Lower the heat so the liquid is just barely simmering, cover, and simmer until the fish is cooked through but still juicy, 10 to 15 minutes.
Serve and share, with lots of the tomato mixture spooned over the salmon.
With a cooking method like this one, you really don’t need to worry about overcooking the salmon because its juices will be absorbed by the tomato mixture and ultimately served with the fish.
Suggested Wine Pairings
From: Chef Michael Smith's Kitchen by Chef Michael Smith. Copyright Michael Smith, 2011. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc. Food Photography: James Ingram, Jive Photographic.