Skip to main content
BROWSE

View Recipe

WILD SALMON WITH TOMATO AND OLIVE RELISH

Serves : 4
INGREDIENTS
  • Ingredients
  • 1 pound ripe organic heirloom tomatoes all the same color cored and diced
  • 2 cloves Melissas organic garlic minced
  • 1 2 ounce package Gaea organic Kalamata olives about 10 to 12 rinsed drained and chopped
  • 1/4 teaspoon plus 1 pinch Le Saunier de Camargue fleur de sel sea salt
  • 1/4 teaspoon plus 1 pinch black pepper
  • 4 6 ounce pieces wild salmon with skin and bones removed
  • 2 tablespoons Napa Valley organic olive oil divided
  • 1 tablespoon Napa Valley organic balsamic vinegar
  • 1/2 cup lightly packed slivered organic basil leaves
DIRECTIONS

Preheat oven to 375° Fahrenheit.

Place diced tomatoes, garlic and olives in a glass bowl and season with a pinch each salt and pepper.  Let stand for five to 15 minutes.

Place fish on a baking sheet lined with parchment paper, skin side down.  Brush tops with one tablespoon of olive oil and season with remaining 1/4 teaspoon salt and pepper.  Cook about ten to 15 minutes, until desired doneness is reached.  Transfer to a serving platter.

While fish is cooking, heat remaining tablespoon olive oil over medium heat.  Add tomato mixture and cook until tomatoes begin to soften, about five minutes.  Remove tomatoes with a slotted spoon and transfer back to the marinating bowl. Raise heat to medium high and cook about three to four minutes to thicken liquid.  Pour thickened sauce over tomatoes and add the vinegar and basil, toss gently. Spoon relish over fish and serve.