the MAIN DISH

Grilled Atlantic Salmon with Tomatoes, Capers & Olives

From Chefs Paul & Kate Landry of Fish Bones in Lewiston

Episode 7 - November 2, 2020

Grilled Atlantic Salmon with Tomatoes, Capers & Olives

Ep.7_Paul & Kate Landry_Fish Bones.jpg

Ingredients:

  • 2 ea Salmon Fillet - 7 oz, Skin on & Scored

  • 2 Tbsp. Olive Oil

  • 1 Tbsp. Minced Garlic

  • 1 Cup Heirloom Tomato halved

  • 2 Tbsp Capers

  • 1 Tbsp Kalamata Olives, sliced

  • 1 1/2 oz White Wines

  • Juice from 1/4 Lemon

  • 3 oz Butter Chilled

  • 1 Lg.Handful Washed Baby Spinach

  • Chips from 3 Garlic Cloves

  • Salt & Pepper to taste

Instructions:

  1. Place skillet on medium heat burner, add 1 Tbsp olive oil & garlic chips, sautee slightly until toasted. Add the fresh spinach and season with salt & pepper, turning until spinach wilts. When wilted, remove from pan and place on plate and keep warm.

  2. Return the pan to the stove top, add remainder of olive oil and heat. Once heated, add seasoned salmon to the pan, skin side down and cook 4-6 minutes or until skin is crispy. Carefully flip fish to flesh side and cook additional 4 minutes .

  3. Add garlic to salmon pan followed by the tomatoes, capers, and olives. Sautee for an additional 30 to 40 seconds and then deglaze with white wine and let reduce slightly.

  4. Remove salmon and place on top of wilted spinach, and tent with foil to keep warm. Return pan to stove, squeeze lemon into pan, then add the butter & stir until butter and remaining ingredients are well blended.

  5. Add chopped parsley, and adjust seasoning with salt and pepper and then ladle over fish, and serve with your favorite sides!