Recipe for pan seared salmon with tomato-caper relish
When guests come for dinner, I go out of my way to accommodate their likes and dislikes. Sometimes menu planning that takes into account who doesn't like what can be a challenge, especially when I'm trying out new recipes to share with you on The Perfect Pantry. The fresh topping on this salmon dish could be called "Bob's Nightmare Relish"; it includes fresh tomatoes, olives, and capers, all of which are on my friend Bob's cross-the-street-to-avoid list. Fortunately, they're on my love-'em-lots list, and in combination they brighten up even the most simply prepared fish, chicken or vegetables. I used canned black olives, because they're mild and because I always have them in my pantry; if you prefer Kalamata olives, be sure to rinse them to remove excess brine. Fresh tomatoes are a must.
Pan seared salmon with tomato-caper relish
1 large ripe tomato, diced
1 clove garlic, minced
Zest of 1 orange
1/2 tsp capers, chopped
6 black or Kalamata olives, roughly chopped (if using Kalamata, be sure to rinse them)
Pinch of sugar
2 Tbsp chopped flat leaf parsley
1 Tbsp balsamic vinegar
1-1/2 Tbsp extra-virgin olive oil, divided
Kosher salt and fresh black pepper, to taste
4 4-oz salmon filets
In a small bowl, mix together the tomato, garlic, orange zest, capers, olives, sugar, parsley, vinegar, 1/2 tablespoon of the oil, and a pinch of salt and pepper. Taste, adjust salt and pepper as needed, and set aside.
Heat a grill pan or nonstick frying pan over medium-high heat. While the pan is heating, season the salmon with salt and pepper, and rub the remaining 1 tablespoon of oil over all of the filets. Place on the hot pan. Cook for 4 minutes on each side, or until the outside is lightly browned by the inside is still slightly translucent.
Remove fish from the pan, and serve topped with tomato-caper relish. Because this dish tastes good hot, cold, or at room temperature, it's a great picnic or buffet dish and can be made several hours ahead.
Other recipes that use these pantry ingredients:
Ropa vieja with olives and capers, from Healthy Delicious
Spaghetti with cherry tomatoes, olives, capers, anchovies, pine nuts and parsley, from Z Tasty Life
Swiss chard with olives, from Simply Recipes
Sauteed chicken breasts with olive and caper sauce, from Kalyn's Kitchen
Cannellini beans in a tomato-olive-caper sauce, from Albion Cooks