Seared Salmon w. Olive, Caper & Feta Relish
Back, ohhhh, 5 years ago, I had all the time in the world to whip up Magazine Covers– those carefully vetted dishes that food editors agonize over, stylists frett over and foodies swoon over the second the gourmet glossies hit check-out aisles across the country. When you live alone, have flexible hours and don’t engage in dusting or diaper duties, anything is possible- especially when you want to impress a man.
Fast forward to real time (and hectic times) and I’m just trying to prep something hot & healthy for our family dinners. Shifting from elaborate to “everyday” doesn’t mean I have to make sacrifices when it comes to being healthy and flavorful. It just means that each ingredient has to pack a punch… therefore making this mom’s life a little bit easier. Exhale…
My 15-Minute Mom Meals are for the busy, health-conscious, foodie in all of us. Tonight, I’m searing this salmon and topping it off with a simple mixture of feta, olives & capers. I’m throwing in the tomatoes as a last gasp of indian summer. Try this one out and let me know what you think!
- 1- 1½ lbs skin-on salmon filets, cut into 4-6 pieces
- 3 tablespoons extra virgin olive oil, divided
- ½ cup pitted kalamata olives, roughly chopped
- 1 tablespoon capers
- ½ cup feta cheese, crumbled (*we prefer cow's milk for this recipe)
- ½ cup grape or cherry tomatoes, halved
- salt & pepper
- For the relish: On a large wooden cutting board, pile together olives, capers and feta cheese. Roughly chop and combine the 3 ingredients until incorporated. Scrape into a bowl and drizzle with one tablespoon olive oil. Gently mix.
- For the salmon: Season both sides of salmon with salt & pepper. In a medium-sized skillet over high heat, pour 2 tablespoons olive oil. Once the oil shimmers- or, by allowing the tip of one of the salmon filets to touch the oil produces a crackling sound- add the salmon filet, skin side down. *VERY IMPORTANT TO SEAR SKIN SIDE FIRST* Watch the salmon slightly curl and the color change from coral to a lighter pink. After approximately 3 minutes, depending on the thickness of your filet, flip the salmon and cook for an additional 2-3 minutes. Remove the salmon filet to a resting rack and allow to cool for 3-5 minutes. Plate the salmon, add a generous scoop of feta relish and garnish with halved tomatoes. Serve immediately!