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Salmon Sorrento
1 Tablespoon extra-virgin olive oil
5 medium Italian plum tomatoes, diced
6 medium black olives, chopped
6 medium green olives, chopped
3 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
1 Tablespoon capers, rinsed and drained
1 1/2 teaspoons minced garlic or 3 medium cloves, thinly sliced
Pepper to taste
1 pound salmon fillet

Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of pan. Add tomatoes, olives, lemon juice, parsley, capers, garlic and pepper. Stir to mix. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about five minutes, stirring occasionally. Meanwhile, rinse salmon and pat dry with paper towels. Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon the sauce over salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily with a fork.

Serves 4.