I made this recipe up in my head at work today – but it involved tuna. The store didn’t have any, and I actually think the salmon I got instead may have worked even better. Pictured with Eggplant Orzo (recipe to follow).
About a pound of salmon, cut into 3 filets
about 1 tsp olive oil, plus a little cooking spray
maybe 1/3 red onion, minced
about 2 tbsp capers, with a little brine
about five olives, chopped
salt and pepper
Heat oil in cast iron skillet (add a little cooking spray) until just about smoking. Season salmon with salt and pepper. Place skin side up in hot pan. Sear about five minutes. Flip and cook another five minutes or so, covered. Remove from pan and keep warm.
Add onion, capers, brine and olives to pan and heat through. Top fish with relish and serve.