Olive Salmon
by
Beth Warren
March 9, 2021
Don't you just love "accidental kitchen" moments that turn out to be the best thing since sliced bread?
Although this wasn't as bad as a massive explosion (thank G-d!),
I created it one of my earlier Passovers when I didn't have many pots/pans nor a kosher oven.
This Olive Salmon is entirely stove top and VERY easy to create. It became one of my MOST favorite salmon recipes of all time, beyond Passover too.
I promise, it will please any "non-salmon" fan and melt in your mouth "like butta'
Ingredients
- 2 lb wild salmon cut in portions 1 tbsp olive oil
- 1 lemon, sliced thin
- 1 8 oz can tomato sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2-1 cup sliced olives, strained (if you want, save a drop of water to add while cooking for a salty burst of flavor)
- Crushed red pepper or KP sriracha, optional
- Parsley or Cliantro, for optional garnish
Instructions
In a skillet heat the oil and add sliced lemon. Allow to soften about 3 minutes. Season salmon with spices and put flesh side down on top of lemons to sear for about 4 minutes. Turn the salmon pieces to the other side and add the sauce and olives on top. If you want add the hot seasoning. Cover and allow to cook for about another 8-10 minutes (cook time can vary depending how thick your salmon is)
