Salmon with Olives & Capers.

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? Or perhaps the cold weather? You be the judge.

Salmon? Or perhaps the cold weather? You be the judge.

Salmon with Olives & Capers
Serves 2

Ingredients
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

Procedure
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.

salmon_olives_capers

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5 responses to “Salmon with Olives & Capers.

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