Tuesday, 17 September 2013

Salmon with Mediterranean Salsa

Now this is my kind of way to cook salmon!  Grilled salmon, tomatoes, kalamata olives, artichokes, capers, fresh basil and olive oil...scrumdidliumptious!  The original Grilled Salmon recipe came from my handy-dandy Earthbound Farm's Food to Live By cookbook, but I've included my version of it below.

  • 1 large garlic clove, minced
  • 1 handful fresh parsley, chopped
  • 1 big handful of fresh basil, chopped
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 plum/Italian tomatoes, chopped
  • 1 handful sliced Kalamata olives
  • 2 tbsp. capers
  • 6-8 artichoke heart quarters (from the can...I like the marinated type)
  • Couple grinds of pepper
  • 1 glug of olive oil
  • Salmon (enough to serve 3-4)
Place all of the ingredients, except for the salmon, in a bowl and mix gently to blend.  Grill the salmon to your liking.  At the same time, heat the Mediterranean salsa in a saucepan on the stove.  This is just to warm it, so it doesn't cool down the salmon.  You don't want to cook it until the point that it becomes a sauce.  Plate the salmon, scoop the Mediterranean salsa on top and enjoy! 

Note: I love this salsa, so I normally use this amount for 2 servings of salmon and then on top of 2 servings of green beans.  If you prefer less salsa, you could probably stretch this to work for 8 servings of salmon.

The Mediterranean salsa in its warming glory.

Dinner!  Grilled Salmon with Mediterranean Salsa, home-made pesto pasta and grilled veggies.


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