We began our seventh week of quarantine last Saturday: a new “normal” life that we are starting to get used to. It bothers us for sure, disturbs us in many ways, and yet we feel reassured. What will life be like after this period of confinement?
Many people have confessed to me that they don’t dislike this period. They are enjoying the time spent with their family: talking, cooking, and baking. Simple things that they didn’t have time to do before COVID-19. Here is one more recipe for you all to try!
This recipe is easy and doesn’t require many ingredients: only four! It’s quick to prepare, easy to succeed, and absolutely delicious to eat.
I’m Mediterranean, so olives are part of my culinary heritage. I gladly add them to my dish, and I’ve found that anchovies and olives make a fantastic blend; they bring a delicate sea salt flavor to the salmon.
Serving: 4 people
Preparation time: 10 min
Cooking time: 30 min
Ingredients:
1 ¾ lb / 800 g organic salmon – I bought a Canadian salmon that wasn’t too fatty.
¾ cup / 140 g pitted Kalamata olives
8 to 10 anchovies marinated in olive oil
1 tbsp butter
1- Preheat the oven to 400 F / 200 C.
2- Wash the salmon in cold water and wipe.
3- Chop the anchovies and cut the olives in two.
4- Melt the butter in a skillet that can go in the oven.
5- Lay the salmon skin side in the skillet when the butter is hot and cook it on medium-high heat. Cook for 10 min.
6- Add the anchovies and olives all around the salmon and baste the fish with the butter regularly to cover the salmon with cooking juice.
7- Place the skillet in the oven when the skin starts to crisp and the bottom changes color. Cook for 20 min or until the salmon is cooked but still moist. I personally like it when the salmon is rosé otherwise, it can get dry.
8- Remove the skillet from the oven. Serve the salmon with a spoon of anchovies and olives on top and browned potatoes, potato purée, pearl couscous, or rice as a side dish.
I hope you are all doing well. #staysafe #stayhealthy #stayhome
Delicious !!