Sunday, January 31, 2010

home cookin: mediterranean salmon remix

we ran some errands today and as i waited at the apple store for them to fix my iphone, i browsed cnn and found a recipe -- yes a recipe on cnn! anyways, it was in the back of my mind at our next stop, the food store, so i picked up a piece of salmon and am currently cooking it up. it smells so good and will be a treat after our restful sunday.

here's the recipe with my changes because god knows i can't follow directions completely:

Mediterranean Salmon Remix


1/4 teaspoon salt
1/4 teaspoon black pepper and some icelandic wild herbs (see below)
4 (6-ounce) skinless salmon fillets (about 1 inch thick) a big hunk of salmon will suffice
Cooking spray
2 cups cherry tomatoes, halved
1/2 cup finely chopped zucchini i just sliced up about a cup or a whole regular size zucchinni
2 tablespoons capers, undrained capers (mmmmm)
1 tablespoon olive oil
1 (2 1/4-ounce) can sliced ripe olives, drained we totally didn't have any olives, so they were omitted


I added some finely chopped red onion to bring up the taste factor and.... half a lemon to put on after it comes out of the oven


1. Preheat oven to 425°.

2. Sprinkle salt and pepper over both sides of fish. i have this mix of wild herbs from an icelandic friend which i always put on the salmon to kick it up - it contains thyme, mint, rosemary, garlic and parsely.

3. Place fish in a single layer in an 11- x 7-inch baking dish coated with cooking spray. i like to put it on piece of tin foil and then spray the foil - way easier clean up.

4. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish.

5. Bake at 425° for 22 minutes. - def check the thickness of your salmon, i find most recipes tend to over cook it but depending on the thickness you may need to go up or down with the timing.


it was a hit at our house. cooked with some red potatoes sliced in half and coated with olive oil, garlic salt and some parmesan cheese.... it was a quick and easy meal!


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