Ingredients for 4 portions of Mediterranean salmon:
4 - (8 oz. each) salmon fillets,
1 cup tomato sauce (optional),
1 tablespoon capers,
1/2 cup diced artichoke bottoms,
1/4 cup sliced green olives,
1 tablespoon chopped onion,
1 teaspoon minced garlic,
2 tablespoons extra virgin olive oil,
several leaves of fresh basil,
sea salt and pepper to taste,
1/4 cup dry white wine.
Recipe: Season the salmon fillets with little salt and pepper, and place then on a greased pan. Put the pan on the upper shelf of a preheated oven and broil them until they are half-cooked. Meanwhile heat the olive oil in a frying pan and sauté the garlic and onion. When they are soft, add the olives, artichoke, capers and white wine. Cook for 2 minutes and add the tomato sauce (if using) and chopped basil. Season the sauce to taste and pour it over the half-cooked salmon fillets. Return them in the oven until they are fully cooked. It takes about 10 minutes at 425 F. Alternatively, you can finish the dish in the pan over the stove. I served the Mediterranean salmon with honey glazed baby carrots, broccoli, green peppers and two-color mashed potatoes.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.