Baked wild salmon with Sauce Nicoise
I adapted it from a recipe from the Jardiniere restaurant. Serve it with your favorite mashed potato recipe.
This serves 3 people.
1 tablespoon of olive oil
3 peeled garlic cloves, finely chopped or have a microplane ready to grate the garlic later
4 heirloom or Roma tomatoes, peeled, seeded and diced
4 sun-dried tomatoes from a jar of sun-dried tomatoes in oil, roughly chopped
1/2 of chopped nicoise olives
fresh ground black pepper to taste
1 large wild salmon filet with the skin on, about 1 pound
4 green onions thinly sliced
a handful of fresh oregano leaves, roughly chopped
Preheat the oven to 400 degrees Fahrenheit.
Place a medium sized pan over medium heat. Add the olive oil.
When the oil is hot, add the fresh and sun-dried tomatoes. When the tomatoes have softened and produce their juice add the chopped garlic or grate the garlic cloves with a microplane into the sauce. Add the olives. Stir as the sauce is cooking, add pepper to taste.
Turn the heat to very low to keep sauce warm while the salmon bakes.
Place the salmon, skin side down in a lightly oiled ovenproof rectangular dish.
Season the salmon with freshly ground black pepper.
Bake the salmon until it flakes when tested with a fork, about 20 minutes.
When the salmon is done, keep warm.
Add the chopped green onions and oregano to the sauce.
Serve the salmon filet topped with the sauce, with mashed potatoes.