Cook Meter: Amateur
Cost Meter: $$
I cook a lot of salmon as it is one of my favourite fish. It's also readily available from the supermarket, rather than having to make a special trip to the fish shop. So when Nick asked what was for dinner and I replied "Salmon" I could feel him silently groan. I usually cook Salmon two ways, like this or this. So whilst trying to be experimental, and also getting rid of the leftovers in the fridge I made a "salsa". I used left over, avocado, olives, capers, feta and red onion. And then spooned on top of the salmon. The lemony flavour from the capers, the saltiness of the olives and creaminess of the feta was delightfully interesting and delicious. So guess what, now I have 3 salmon dishes on the rotation, lucky for Nick.
Olive and Feta Salsa
2 x Salmon fillets
1 bunch of asparagus
150 grams green olives (mine was stuffed with chili and garlic)
1 tbsp capers
1 small red onion
200 grams of danish feta (the creamy kind)
1 tbsp of olive oil
1 tbsp of lemon juice
1. Preheat oven to 180 degrees Celsius
2. Finely diced the olives, capers, red onion and feta.
3. Stir in the olive oil and lemon juice, salt and pepper to taste. Then put aside
4. Place salmon in the over for 10 minutes.
5. Boil some water in a shallow fry pan and drop asparagus into the water for 1 minute. I like mine crunchy so if you can cook yours more if you like.
6. Check that the salmon is cooked to your liking and the serve. I like to layer mine, asparagus, salmon and salsa on top.