Thursday, March 26, 2009

Can't Miss Fish

This recipe was of course perfected by my friend Lauren, but she is one of those people who keep recipes in their heads. I made it recently for my family and they loved it so much that they requested I write it down for them. Why stop at sharing it there? So I'm posting it.

'll admit salmon is not my favorite fish. I rarely order it at restaurants. I guess I got a little snobby and considered it both commonplace and not all that delicious. But certain preparations of salmon wow me, and this one wowed me more than any other I've tried. It's simple and delicious! Try it; you'll like it. Really. And compliment me on my recipe-writing skillz.

Simple Salmon Veracruz

2 tbsp olive oil

1 medium red onion, coarsely chopped

2 large cloves garlic, minced

Pinch red pepper flakes

Pinch black pepper

1 cup white wine

2 14-oz cans diced tomatoes (with juice)

¼ cup chopped Spanish green olives

2 tbsp olive juice from the jar (or more/less to taste)

4 salmon filets, approximately 2 lbs total

Salt and pepper

Heat the oil in a large, deep pan over medium heat. Add the onions and sauté for 1-2 minutes. Add the garlic, red pepper, and black pepper and continue to cook until the onions are translucent (be careful not to burn the garlic). Add the wine and deglaze the pan. Let the wine reduce for 4-5 minutes. Add the tomatoes and cook until tomatoes are warm. Add the olives and the olive juice, reduce heat to low, and simmer uncovered for 15-20 minutes or until ready to eat. (The longer it simmers, the thicker it will become.)

Turn on broiler. Sprinkle salt and pepper on both sides of salmon filets. Broil salmon for 8-10 minutes on high. (Or grill salmon on stovetop or outdoor grill.)

Serve salmon with Veracruz sauce spooned on top. Serves 4.

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