Recipe for pan seared salmon with tomato-caper relish {gluten-free}

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

From the pantry, you'll need: garlic, capers, canned black olives (or Kalamata), granulated sugar, balsamic vinegar, extra virgin olive oil, kosher salt, fresh black pepper.

Serves 4.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Salmon tagine with chermoula
Chicken Marbella
Roast halibut with orange-caper gremolata
Warm tomato, basil and mozzarella salad
Salmon, asparagus and lemon pasta

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

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Pan seared salmon with tomato-caper relish

From the pantry, you'll need: garlic, capers, canned black olives (or Kalamata), granulated sugar, balsamic vinegar, extra virgin olive oil, kosher salt, fresh black pepper.

Serves 4.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Salmon tagine with chermoula
Chicken Marbella
Roast halibut with orange-caper gremolata
Warm tomato, basil and mozzarella salad
Salmon, asparagus and lemon pasta

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

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Comments

This looks so healthy & fresh!

I'm like you... I try to accommodate guests' varying tastes. But I'm probably with Bob on this one. You lost me with the kalamata olives :( Add raisins instead and I would have been all over it.

By the way, love the new photo.

Oh yes, I would love this for dinner. (And you know how I feel about the importance of accommodating the needs of your guests!)

This is my kind of dish-salmon, tomatoes, capers, olives....Heaven. I love salmon so much, and have served it so much, that the men in my home have revolted and declared, "No more salmon!". Sorry, guys, but I'm making this.

Lydia, this dish looks fabulous, but I have to chuckle because I can't stand capers and olives are not my fave. Yet, I've learned to like so many new "real" foods since going gluten free that one day they may be on my "must have" list. Then, I'll think of this recipe as I absolutely love salmon! :-)

Birdie, it tastes so fresh, too! Nothing wishy-washy about this dish.

Julia, raisins would be nice, more like a caponata. The sweetness would be a good flavor with the fish, too.

Kalyn, it's a host's responsibility to make their guests feel comfortable -- and well fed. Even when my friend Bob comes to dinner (he and his wife are two of my blog food tasters), if I make something with one of his "no" foods, I always make many other things he will eat. If I know someone is diabetic, allergic, or on a diet, I always try to accommodate their needs.

Donna, this relish is definitely not for the faint of heart. Could be that your guys won't even recognize the fish underneath!

Shirley, I will invite you and Bob to the same caper-free dinner party!

Mmmm....I love salmon!!~ This looks so good, and yeah, healthy is just right too :) What a lovely dish to welcome your guests, and you're just so thoughtful to go out of the way to accommodate your guests' preferences, excellent host! :D

Christy, I always try to accommodate guests while still preparing a meal that all can enjoy. I learned that from my mother, who had a limited repertoire but was a good hostess.

Bob's nightmare is my dream team!!
I would just eat this on toasty bread and be in heaven!

Salmon... Tomato Caper Relish... Uh, what's not to love!!