Salmone con Salsa Italiana (Salmon with Italian Salsa)


This is also great with other baked or grilled fish or chicken-BHL

Serves: 6


2 large Roma tomatoes, seeded and coarsely chopped

¼ cup pitted and sliced Kalamata olives (or regular black olives if you prefer)

2 Tbsp fresh basil, chopped

2 cloves garlic, minced fine

½ tsp onion powder or 2 green onions, whites only, sliced thin

3 Tbsp Flying Olive 18 Yr Traditional Balsamic Vinegar

3 Tbsp Flying Olive Galega Extra Virgin Olive Oil or mild-medium Flying Olive Single Varietal of choice

1 ½ lbs salmon divided into 6 fillets

1 tsp garlic powder

Salt and pepper to taste

1 Lemon cut into 6-8 wedges for serving


Preheat oven to 400 F.  Brush a little Flying Olive Galega EVOO on a baking sheet and place the fillets on the sheet with the skin down.  Sprinkle with garlic, salt and pepper.

Meanwhile, combine the tomatoes, olives, basil, garlic, and onion powder or onions in a small bowl.  Whisk or mix the Flying Olive
Balsamic Vinegar and Galega EVOO together.  Pour onto the tomato/olive mixture, stir, and set aside.

Bake* the fish for about 10-15 minutes until the fish flakes evenly with a fork. When done, remove from oven and place each fillet on a plate.  Spoon the salsa on the fillets.  Serve with the lemon wedges.

*You can also grill your salmon if you prefer, adjusting cooking time as needed.

Submitted by Barb L.