I’m proud to report a bumper crop of tomatoes this year. My kitchen counters, my sink and several large serving bowls are brimming with red balls of beautiful fruit. I’ve already preserved about fifteen jars of my Homemade Salsa and today I’ll be making batches of Tomato Sauce for this Winter. I love being able to pull out a flavorful jar for a for a quick weeknight spaghetti dinner.
And speaking of quick weeknight dinners. This one was ready in under thirty minutes. Once again grabbing a package of Wild Sockeye Salmon from the freezer, quartering a few tomatoes from the garden, and halving some olives from the pantry and we were enjoying a very healthy, fresh dinner. I heated a non-stick skillet over medium high flame and added in a couple glugs of olive oil. Tossing in my tomatoes, I sautéed them until they were just starting to break down, then I added a clove of chopped garlic and stirred until fragrant. The green olives were up next and I nestled the Salmon filets into the mixture. Making sure they were tucked in nicely and surrounded with vegetables, I splashed them generously with some red wine vinegar. Turning the heat down to medium low, I covered the pan and in fifteen minutes the salmon was flaky and the vegetables had steamed into a flavorful side dish.
Mediterranean Salmon…It’s What’s for this Salmon Saturday.