It’s really winter. It’s grey and windy and just… ugh, boring. I’ve been dreaming about vegetable ragout and roasted peppers and zucchini and eggplant. And I’ve been eating nothing but frozen spinach and broccoli and fresh green salads because the peppers and zucchini and eggplant and tomatoes at the store look pitiful. I guess that’s to be expected, but it gets boring. Really boring.

Enter this olive relish, which I created using only what I had on hand to top some baked salmon. It was a nice change of pace and a reminder that one day winter will end. In the meantime, we can eat bright, cured vegetables.

Salmon with Olive Relish

Salmon with Olive Relish

2 Salmon Filets (about 6 ounces each), thawed
1 Tablespoon Butter (or margarine)
5 Green Olives with Pimento, chopped
3 small, cured Peppers, chopped (or 1 tablespoon Roasted Red Peppers or Sun-dried Tomatoes)
1 Tablespoon Capers
1 teaspoon Dried Minced Onion
1/2 teaspoon Basil (I used dried)
Salt and Pepper, to taste
Olive Oil and Balsamic Vinegar, to taste

Preheat the oven to 350 degrees Fahrenheit to bake the salmon. Prep your baking sheet with a spritz of oil or cover with parchment paper. Salt and Pepper the salmon and add a pat of butter or margarine – about a teaspoon or so – to the top of each filet before baking for 10-15 minutes.  Then get to your relish, you’ll notice that mine is quite chunky: I chopped (by hand) green olives with pimento, capers and these lovely cured peppers we got at World Market which are tiny and deep red (and add a bit of sweetness and a bit of heat). You could add a tablespoon of roasted red peppers to or Sun-dried tomatoes (use the kind preserved in oil) to similar effect. I probably added about a teaspoon or so of balsamic vinegar and maybe a bit more than a teaspoon of a good olive oil to the chopped vegetables and then added the dried minced onions, basil, salt and pepper. The relish could probably be infinitely improved by fresh onion and fresh basil, but I had to use what we had on hand. You can make the relish ahead of time and refrigerate for a few hours, just take it out to warm to room temperature about 20-30 minutes before the baked salmon will be done. This made two servings, and I served the salmon alongside a Caesar salad.

Nutritional Information (per serving):
Calories: 350 kcal
Fat: 22 g
Saturated Fat: 6 g
Total Carbohydrate: 3.5 g
Fiber: 0 g
Protein: 31 g

Net Carbohydrate: 3.5