Saturday, February 10, 2018

Salmon Poached in White Wine with Olives and Pearl Onions

Since our return from Florida, I have been looking for different ways to prepare the seafood we brought back and I saw Chef Lea Ann’s recipe for Salmon Poached in White Wine with Olives and Pearl Onions on her Cooking On The Ranch blog.  Since I like olives, pearl onions, garlic, and wine, I knew I had to give it a try with a couple of slight modifications – I upped the ingredients for three servings and cooked in individual dishes with 1/3 of the ingredients in each.  Check out Lea Ann's site for the original recipes and some good pics.

Salmon Poached in White Wine with Olives and Pearl Onions – Slightly adapted

7oz pieces of salmon (3)
1½ c. assorted pitted olives
15 pearl onions - more or less to taste
3 cloves garlic
4½ T. cup olive oil
¾ c. white wine
Zest and juice of 1½ lemon
Pinch of red pepper flakes on each dish
Salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Cut salmon pieces to fit dishes.
3. Pour olive oil in shallow oven proof dishes, and place salmon filet in oil skin side down.
4. Arrange olives, onions and garlic around the salmon.
5. Pour wine over everything.
6. Top the salmon with lemon zest and then squeeze the lemon juice over all of the ingredients.
7. Sprinkle with red pepper flakes and salt and pepper.

7. Bake until flaky, about 20 minutes, depending on thickness of salmon.

My plan was to cook and serve in the same dish but as you can see above, I used too small of a dish so after cooking, I transferred to another dish for serving – next time I’ll use the larger ones for cooking.  

We served it with a side salad and all thought the salmon was delicious and a dish we would all like to eat again.  I didn't realize salmon and olives went so well together and I had fish and olive in every bite.  It’s nice to be able to have such a good and healthy meal with so little effort.  Thanks LA for an excellent supper.

Follow-up on the eye of round roast leftovers.  Our first leftover meal was a cheese steak sandwich with sauteed peppers and onions but I got no shots of it.  For the second meal, after thinly slicing the meat, I reheated it in the mushroom au jus to get it very tender then I added some au jus to a slice of jalapeno bread, followed by the meat and some mild giardiniera and a few slices of mozzarella cheese before a visit under the broiler to melt the cheese.

It was very good and I've enjoyed both sandwiches more than the original meal (beef part).

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


2/4/18 Meal Date


  1. All more very interesting tasty looking meals , I would love the salmon , but no olives for Suzie :<(.

  2. Larry, Good solutions for the rest of that roast! Nice plating re: the salmon dish! Laurie saw the salmon and she told me to tell you that it looked really good to her... Take Care, Big Daddy Dave

  3. This is one of our favorite Salmon meals. I'm glad you tried it and glad it was a hit. Sometimes I think olives go with everything. :)

  4. Sounds like a winner of a recipe! I love all the ingredients too - so thanks for sharing Larry!

  5. I'll have to remember that about salmon and olives... the dish looks delicious and gourmet. Love the leftovers but you know an over easy egg on top would be mighty tasty!

  6. What a great way to make salmon! We are so used to grilling it I even forget to think about other ways to enjoy salmon. I love the sound of all of the ingredients!


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