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- Cook Time:
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- 6 oz Salmon Filets per serving
- Black Olives
- Parmesan Reggiano Cheese
- Chili Flakes
- Italian Parsley
- Tomato Sauce
- Kosher salt
- Olive Oil
- 4 cups seeded and peeled tomatoes
Sauté the onions, garlic, celery and carrots which have been finely chopped or minced in a food processor in a pot with quarter cup of Extra Virgin Olive Oil sweat them until they are just about to take on color then add the tomatoes and cook for 30 min checking for seasoning..You can store the sauce now and put about 1/2 cup aside for the recipe per serving.
Preheat your oven to 400 degrees cut salmon into 6 oz portions and drizzle with lemon juice. Place in sauté pan now cover the salmon with a full ladle of the tomato sauce, add 5 or six rough chopped olives and about 2 tablespoons capers that have been drained and rinsed and a pinch of chili flakes add those to the sauce. Place in oven and cook covered with foil for about 25 min until fish feels firm and the sauce has become one with the fish, uncover and cook for another 5 min
Remove and plate, add the undisputed king of all cheeses some finely grated parmesan reggiano cheese and finish with some parsley and extra virgin olive oil drizzled over.
With fall approaching this is a perfect lunch or comfort dinner dish that will please any palate even those who don’t think my Octopus Carpaccio was anything they would try!