The bright, fresh flavors in this simple and versatile fish topper (briny olives, nutty pistachios, sweet-spicy Peppadew peppers, and piney rosemary) work on all species, but we especially love it on salmon and sablefish.
¼ cup chopped pitted green Sicilian olives
¼ cup roasted, salted pistachios
½ teaspoon chopped fresh rosemary
1 tablespoon chopped Peppadew peppers or sweet pickled cherry peppers
3 tablespoons extra virgin olive oil, divided
1 portion coho, keta, or sockeye (10 to 12 ounces), pin bones removed, cut into 2 pieces Available in Our Seafood Subscription Box
Salt and freshly ground pepper
Crispy potatoes and green salad for serving
Make the Relish
In a bowl, combine the olives, pistachios, rosemary, Peppadews, and 2 tablespoons of the oil.
Cook the Salmon and Serve
Heat the remaining 1 tablespoon oil in a cast iron or nonstick skillet over medium heat until shimmering. Season the fish with salt and pepper. Add to the pan, skin-side up, and cook until golden brown, about 3 minutes. Flip the fish and cook until the skin is crisp and the flesh is firm but yields slightly to the touch, about 3 minutes longer for medium-cooked salmon, depending on the thickness of the fillet.
Serve the salmon topped with some of the pistachio olive relish. Enjoy!
Pair it Up
The savory notes of olive and rosemary in this dish call for a southern French wine. White and Rosé will pair well, as will a lighter red from the Rhone Valley or Provence.