Pan seared Salmon with a tomato, onion and green olive relish

Pan Seared Salmon with Tomato, onion and green olive relish

 

 

4  - 6 oz. salmon fillets

1  - small onion, diced

4  - cloves of garlic, minced

3  - medium tomatoes, diced

1/2 cup  - pitted small green olives, sliced in half

1/3 cup  - capers, in brine drained

1/2 tsp - oregano (grounded)

1/4 tsp - marjoram

1 - bay leaf

1/2 tsp - salt

2 tbsp - cilantro, minced

4 - lime wedges

1 tbsp - olive oil

1. For the relish, in a pot, fry the onions and garlic in a tablespoon of olive oil until soft and translucent. Add the tomatoes, olives, capers, oregano, marjoram and bay leaf.
2. Cook over medium high heat for about 10 minutes to reduce liquid and concentrate the flavors. Taste it and add salt as needed.
3. To get crisp the fish and brown on the outside, you need to dry the surface, use paper towels to remove as much moisture off the surface as possible. Start heating a pan over medium high heat.
4. When the pan is very hot, lightly salt and pepper both sides of the fish. Add a splash of oil (or cooking spray) to the pan and swirl to coat. Put the fish into the pan and do not touch until it starts turning brown around the edges. Turn the fish over to brown the other side.
5. When it’s cooked, plate the fish. Stir the minced cilantro into the relish. Cover the fish with it and garnish with some spare cilantro leaves and a wedge of lime.