Chef WayDionicio Jimenez serves his luscious salmon in a tomato sauce spiked with olives, capers and pickled jalapeños. The accompaniment: Mexican rice flavored with carrots, green beans and corn.
Easy Way Skip the Mexican rice; the sauce for the salmon is so delicious, it's perfect spooned over yellow rice.
More Salmon Recipes
5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 pounds plum tomatoes, coarsely chopped
1 tablespoon chopped oregano
2 bay leaves
1/2 cup pitted kalamata olives, sliced
1/3 cup drained capers
1/3 cup sliced pickled jalapeños
Four center-cut salmon fillets with skin (about 7 ounces each)
Salt and freshly ground pepper
How to Make It
Preheat the oven to 375°. In a large saucepan, heat 1/4 cup of the olive oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, oregano and bay leaves and cook, stirring occasionally, until the tomatoes are just beginning to break down, about 5 minutes. Stir in the olives, capers and jalapeños and simmer for 2 minutes longer. Discard the bay leaves.
In a large ovenproof skillet, heat the remaining 1 tablespoon of oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 4 minutes. Transfer the skillet to the oven and roast the fish for about 10 minutes, until slightly rare on the inside. Transfer the fish to plates, spoon the sauce all around and serve.
Spicy, medium-bodied Pinot Noir, such as one from New Zealand.
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