I’ve been playing hooky with this blog, not that anyone bothers to read this half of the post anyway, but regardless, I think I should hold myself accountable and take responsibility for that. Phew, that makes me feel better! Don’t you just love when people talk and talk but don’t say anything? It’s a real life skill. You know what barely takes any skill at all? This grilled salmon and green olive salsa.
If you’ve been to this blog before, you know I’m a big fan of eyeballing recipes and following your instincts when cooking. If you’re anything like me, you’ll be happy to learn that this recipe is all about eyeballing and gut feeling. So the stakes are low, but the flavors are bold! (people really shouldn’t allow anyone to have a blog these days, then you’re forced to read things like this. Well, don’t complain, here’s a free recipe for you)
The inspiration came from a quick scrolling through instagram, as these things often do. Most of the ingredients are kitchen staples that you most likely have on hand. I always, at any point in time, have garlic and lemons lying around. It just gives me a sense of peace knowing they’re right there ready to be used. Now, you might know I’m a bit conflicted when it comes to capers, but ever since pouring my heart out and revealing my true feelings about the little things, I’ve come to the conclusion that I’m actually quite fond of them. How hypocrite of me, but I guess I’m a late bloomer when it comes to capers.
The salsa has a lot of tangy, bright elements and for a little bit of texture, I added in some chopped nuts. Use whatever nuts you feel like, and as much olive oil as you would like. Next time I make this recipe, I’ll be sure to add add more olive oil. I feel I was quite stingy with this one. Next time I want it to look more like a chimichurri than a paste, but it’s just a suggestion.
As with most recipes, I highly encourage you to experiment, taste and adjust when making this. The ratios here are very subjective, so the recipe is merely a guide. For the salmon, I made it pan fried and kept it as simple as possible: salt, freshly grounded black pepper, olive oil, and butter are miraculous ingredients and all you need.
This salsa can be added to anything, really. Proteins, roasted vegetables, and I’m guessing even your eggs in the morning. This salsa is cool, it’s versatile, it’s anything you need it to be.
And as always, if you make this grilled salmon with green olive salsa, please let me know in the comments! Getting a comment is so rare, seeing one is usually a jump scare followed by an impossibly big smile. They bright up my day and awake my senses is what I’m trying to say. Much like this green olive salsa.
Grilled Salmon with Green Olive Salsa
2
servings20
minutes10
minutesIngredients
- Green Olive Salsa:
1 tbsp capers
5 green olives
1 lemon, zest and juice
1 clove garlic
1/2 shallot
2 tbsp nuts, roughly chopped
olive oil
- Grilled Salmon:
2 salmon fillets
salt and black pepper
1 tbsp olive oil
1 tbsp butter
Directions
Make the salsa: finely chop the capers and green olives. Zest the lemon, mince the garlic, and finely dice the shallot.
Add all the chopped ingredients to a medium bowl. Squeeze in half a lemon, and slowly stir in olive oil until you reach desired consistency. Season with salt and pepper. Stir in chopped nuts and set aside.
Make the grilled salmon: season the salmon fillets with the salt and a few grinds of pepper.
Heat the olive oil and butter in a nonstick skillet over medium-high heat until hot and shimmering. Add the salmon and cook, without moving, skin side up, until golden and crisp, about 4 minutes.
Reduce the heat to medium and carefully flip the fillets. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve with green olive salsa.
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lovely blog hope all is well
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