Since last fall was… sort of a bust on the running front (apologies, again, Walsh!), His Lordship and I decided to make this training season count: tackling workouts, less booze (sigh), and healthy eating (less cheese and fried things, sigh).
“We need to eat more fish!,” exclaimed His Lordship.
So we do. Probably once a week.
I don’t know if this has any correlation with my recent tempo workouts, but if it does, I’ll be upping my intake of marine animals.
Salmon with Olives & Capers
2 4-6 oz. salmon fillets, cleaned
extra-virgin olive oil
salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1/2 cup green olives, pitted and chopped
2-3 Tbsps. capers
steamed jasmine rice, seasoned with salt and pepper, for serving
1. Heat 2-3 Tbsps. olive oil in sauté pan over medium heat; add onion; season; cook for 5-7 minutes until golden; add olives and capers; toss to combine and sauté 2-3 more minutes; reserve, keeping warm.
2. Season fillets with salt and pepper; heat 3-4 Tbsps. olive oil in large sauté pan over medium high heat; add fillets skin-side down; cook for 4-5 minutes until skin is golden; flip; cook 2-3 minutes until medium rare (cook longer for desired temperature); remove from pan.
3. Assembly: place salmon atop jasmine rice; top with olive/caper mix; serve.