I got this recipe from a good friend, Melisa Silva. I rarely ever make fish, because I never really knew how to. My few attempts at it were an embarrassment to the fish. I imagined the fish saying, “I died for this? Really? Come on LADY!” That all changed one perfect summer evening in Montauk, when Melisa cooked me a delectable dinner of fluke, rice pilaf and a salad. Melisa prefers this recipe with a white type of fish like fluke, flounder, tilapia, but I tried it with salmon. My boyfriend Dan and I both LOVED it, and I reached a new plateau as a cook. Your fish will be proud (well, no, they’ll probably still be pissed that they died, but at least they won’t be embarrassed).
Meli’s Salmon on the plate
Meli’s Salmon in the pan
Meli’s SalmonPrep Time: about 15 minutes
Cook Time: about 15 minutes
1-2 tablespoons Olive Oil
A filet of Wild Salmon (size depends on how many people are eating)
1 medium size onion- sliced into half moons
2 cloves of garlic- sliced
1-2 cups grape or cherry tomatoes- cut in half
1 pepper- julienned (you can use red bell, green bell, half of each, or my favorite, a sweet light green italian pepper)
1/2-1 zucchini- quartered lengthwise and sliced into small pieces
1/8 cup olives- pitted and chopped (any you prefer, I used a mix with some Kalamata and Sicilian Green)
1-2 tablespoons capers
1- Heat pan over medium heat
2- Add olive oil and heat for less than a minute
3- Add onion and cook for a minute or so
4- Add garlic and cook for another minute
5- Add the remainder of the vegetables, olives, and capers and sautee
6- When the veggies are cooked down, and the onions are translucent (just a few minutes) add the salmon, skin side up and cook for a few minutes (4 or 5)
7- Flip the salmon so that the skin side is down. You may want to moved the veggies so that the skin goes directly on the pan, then cover the fish with the veggies. Cook for about another 5 minutes, until it cooks through. It depends on the thickness of the fish. Be careful not to cook it too long, it can get dry in a matter of moments.
Enjoy with some greens, a salad, quinoa, brown rice, mashed potatoes, whatever you like.