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Salmon Italissima

Posted by Kira DeRito on

This recipe utilities some of our products in the Italian themed market area of the fish shop. We punched up the flavors and richness by adding a few chopped kalamata olives, fresh basil and olive oil, then poached our salmon in the sauce and topped it with more fresh basil and a sprinkle of feta. Serve this with some crusty bread and a glass of wine (a nice Pinot noir will work beautifully!) and you have yourself a healthy *and* ridiculously tasty dinner. Prego!

~serves 2-3 for dinner~
  • 28oz can tomatoes
  • 1/3 cup pitted and chopped Kalamata olives
  • 1 T good olive oil
  • 3 fresh basil leaves, torn
  • salt, pepper
  • one pound silver salmon, boneless, skinless and cut into 4 pieces
  • 1/2 cup crumbled feta
  • 6 fresh basil leaves, julienned
Pour the tomatoes in a large pan that has a lid and place them on medium-high heat to warm. Add the olives, olive oil, and torn basil... then fold to combine. Salt and pepper liberally, and then let the sauce simmer to reduce just a bit and for the flavors to come together - about 5 to 8 minutes.

Salt and pepper your salmon, and then place on top of the simmering sauce. Tuck them in just a bit so that they're submerged about half-way, and the place the lid on the pan and set your timer for 7 minutes. When the time is up, remove the lid and turn the heat off.

With a large spoon, scoop out a few of the tomatoes and a salmon portion onto a plate or shallow bowl and top with a sprinkle of feta and the julienned basil and you're done!  Add that chunk of crusty warm bread, pour the wine and enjoy!

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1 comment

  • I love this recipe! I’ve made it twice. It tastes like cioppino, but is so quick and easy. It is great over lightly steamed kale. Yum!

    Casey Wilson on

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