Sorry for the late blog today (I try to get posts out early so you have time to think about dinner, LOL). But, it was for a good reason! I just shot my first 5 "Robin's Rescue" videos! Each Wednesday, my Robin's Rescue column will appear in the Arizona Republic AND an associated video will accompany the piece on AZCentral. May 21st is the launch date!
OK, now let's talk about dinner. What are you in the mood for? Chicken, steak, fish? Let's do fish... I haven't done salmon in a while! This is a variation of a recipe from Robin Takes 5. The cookbook has 500 recipes with 5 ingredients or less - but I added a few to this dish to make it pop. It's still crazy easy.
Seared Salmon with Olive-Caper-Sundried Tomato Relish
1/4 cup sliced Greek (Kalamata) olives
1/4
cup drained capers (packed in brine not salt)
1/4 cup oil-packed sundried tomatoes, drained and diced
2
tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or scallions
1 tablespoon garlic-infused olive oil or regular olive oil
4
salmon fillets
Salt and freshly ground black pepper
In a small bowl, combine the olives, capers, sundried tomatoes, basil, and chives. Toss to combine and set aside.
Heat the oil in a large skillet over medium-high heat. Season both sides of the salmon fillets with salt and pepper and add the fish to the hot pan. Cook 2 to 3 minutes per side, until seared but still pink in the center (or cook longer for fully cooked fish; just don't over-cook). Transfer the salmon to a serving platter and top with the olive mixture.
Serves 4
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