Salmon with Orange and Black Olive Salsa

Maybe it is living in the US southwest, maybe it is summer heat, but somewhere along the way, I’ve developed a keen taste for fresh salsa not as a condiment for Mexican foods, but as a zesty way to dress up grilled and roasted fish fillets. Or chicken and pork tenderloin.

In this case, salmon.

Juicy orange, kalamata olives and garden-fresh basil join together in flavorful harmony enhancing the pleasure of every bite atop grilled salmon. No grill? No problem, simply roast the salmon fillet in the oven.

I like to serve this with CMF Rice or CMF Quinoa with the crunch of toasted pecans.

I’ve even served it with Quinoa Tabbouleh for a colorful summertime dinner. Add a spinach salad with sliced red bell peppers or grated carrots and toasted sunflowers seeds and dinner is a visual and tasty delight.

For dessert, Epicurious: Plum Kuchen

Variations:

• Cilantro or parsley instead of basil
• With or without olives
• Green onion instead of red onion

Salmon with Orange Olive Salsa

Print Recipe

• CourseFish and Shrimp

Servings

4 servings

Servings 4 servings

Salmon with Orange Olive Salsa Print Recipe CourseFish and Shrimp Servings 4 servings Servings 4 servings

Ingredients

• 2 oranges
• 1/2 cup pitted black olive
• 1/3 cup fresh basil chopped
• 2 green onions finely sliced
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 11/2 pound salmon fillet brushed with 2 tablespoons olive oil

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400
2. Peel oranges, cut in slices removing center, and dice into small pieces. Place in a medium mixing bowl.

   
3. Chop black olives and add to oranges. Add chopped olives, basil, green onions, balsamic vinegar and olive oil.
4. Mix. Season with salt and pepper to taste.
5. Roast salmon in oven for 12 minutes or until center is barely cooked. Remove from oven and let rest a few minutes.
6. Serve with orange olive salsa on top.

Share this Recipe