Mediterranean Salmon

Submitted by mandabears

"This is a really good salmon recipe from Woman's World magazine. Full of all wonderful Mediterranean ingredients."

 

• 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

1. Combine tomatoes, 2 tablespoons olive oil, red wine vinegar, olives, onion, capers, 1/2 teaspoon salt, 1/2 teaspoon pepper.
2. Set aside.
3. Brush both sides of the salmon with the remaining olive oil.
4. Sprinkle with remaining salt and pepper.
5. 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.
6. Saute or broil salmon 3-4 minutes per side or until cooked through.
7. Add basil to reserved tomato mixture.
8. Serve with salmon.

Reviews

[Jonathan Melendez]

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.

 

[Marie Nixon]

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.

 

[mamaston]

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 !

 

[estella_orion]

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.

 

[Cook4_6]

Loved it! Quick and easier version of the copycat Buca Di Beppo Salmon Siracusa I often make! Delish