With my recent return from a culinary trip to Germany, you may have been wishing that my Salmon Saturday feature would transform into Sausage Saturday. Sorry, one cannot live on bratwurst alone so those Omega 3 fatty acids continue to make a weekly appearance on our dinner table.
All of the salmon dishes that I’ve prepared continue to be simple in prep and quick to the table. No exception here.
I raided the gourmet olive bar at my local market, picking an assortment of black olives, Kalamata, a couple different shades of green olives and some toes of roasted garlic. This made for a colorful presentation not to mention a unique and exciting combination of flavors for this poached salmon meal. The salmon was delicate in flavor and tender in texture cooked in a good quality white wine and olive oil. I used Kendall-Jackson 2012 Chardonnay, which also makes for a nice pairing for the meal.
Salmon filets were simply placed in a baking dish and surrounded by the assorted olives and roasted garlic. I added a few pearl onions and a sprinkle of golden raisins. I then poured the white wine over the olives until the liquid reached to the top of the salmon. I mixed a pinch of turmeric into the wine so the white onions would glow yellow. I sprinkled everything with a pinch of red pepper flakes, zest of one lemon, salt and pepper. I halved a lemon and squeezed the fresh juice over the whole dish and added a generous drizzle of olive oil over the salmon. The dish slow baked, covered, at 300 degrees for about 20 minutes, or until the fish was steamy and flaky.
In the meantime I tossed some butter lettuce with red onion, diced orange bell pepper and tomatoes with our favorite bottled Italian dressing. A great little meal, short on effort and big on flavor.
- ½ to ¾ pound salmon filet
- 1 cup assorted pitted olives
- ¼ cup pearl onions
- 2 cloves garlic
- ⅛ cup olive oil
- ½ cup white wine
- Zest and juice of one lemon
- pinch of red pepper flakes
- salt and pepper to taste
- Preheat oven to 350 degrees. Pour olive oil In a shallow oven proof bowl. Next place salmon filet in oil skin side down. Arrange olives, onions and garlic around the salmon. Pour wine over everything. Top the salmon with lemon zest and then squeeze the lemon juice over all of the ingredients. Sprinkle with red pepper flakes and salt and pepper. Bake until flaky, about 20 minutes, depending on thickness of salmon.
Salmon Poached in White Wine with Olives and Pearl Onions…It’s What’s For Salmon Saturday.