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South of the Border Spicy (or Not) Grilled Salmon with Tomatoes

 

Yield: 2-3 servings

Ingredients:

2 Tbsp Flying Olive Extra Virgin Olive Oil, divided*** (see suggestions below)

I Tbsp Flying Olive Single Varietal of choice

1 jalapeño, seeded, ribs removed and thinly sliced crosswise (you may want to wear gloves)

1 pound ripe tomatoes, coarsely chopped

1 pound salmon fillet in one piece, with skin on

Salt and freshly ground black pepper

Directions:

In a large skillet, heat your choice of Flying Olive EVOO.  Add the jalapeño slices in an even layer and cook over low-medium heat, without stirring, until softened, about 4-5 minutes.  Transfer the jalapeños to a plate, leaving the oil in the skillet.

Add the chopped tomatoes to the skillet and cook over medium-high heat until they become juicy, about 4 minutes.  Continue cooking until the juices are thick and the tomatoes have broken down.  Season with salt and pepper and continue cooking about 5-6 minutes.  Turn the heat down to simmer to keep warm while the salmon is cooking.

Light the grill to medium.  Rinse and pat dry the salmon.  Tear off a large piece of aluminum foil.  Using the remaining 1 Tbsp of Flying Olive EVOO, grease the aluminum foil.  Place the salmon in the center of the foil, skin side down, and rub it with EVOO.  Using the short ends of the foil as handles, carefully set the salmon on the grill.  Cook over moderate heat for 10-12 minutes, depending on the thickness of the fillet.  Spoon the tomatoes and their juices onto a serving platter.  Remove the salmon from the grill and carefully slide the salmon fillet onto the cooked tomatoes.  Place the cooked jalapeños on the salmon and serve. 

***For spicy, try 2 Tbsp Flying Olive Harissa or Baklouti Green Chili EVOO

For somewhat spicy, mix one of above with 1 Tbsp of a Flying Olive Single Varietal EVOO of choice;

For no spiciness, use Flying Olive Cilantro and Roasted Onion or a Single Varietal of choice.

Based on a recipe by John Kernick

Submitted by Barb L.Top of Form