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!