Saturday, February 8, 2020

Mediterranean Style Salmon

I had retrieved a piece of salmon from the freezer to have for super but other dishes got in the way and since I was headed for a Monday date with the orthopedic surgeon I was running out of meals.  So in keeping with my belief in eating breakfast food for any meal and any food for breakfast, I decided to have the salmon for breakfast on Superbowl Sunday.  I had already decided on using the recipe for Mediterranean Style Salmon from Chef Dennis on his "Ask Chef Dennis" blog, mostly due to the tapenade.  I changed both the ingredients and the instructions a little – please check Dennis’ site for the original recipe and good pics like this one.

Mediterranean Style Salmon – Adapted from Ask Chef Dennis

2 salmon filets (Larry used one small whole piece)
1/3 cup mixed olives, diced
1/3 cup diced tomato, diced
1/3 cup feta crumbles
splash of olive oil
splash of balsamic vinegar
sea salt and pepper to taste

1. Preheat the oven to 350 degrees.  Line a baking pan with foil and do not oil – want the salmon skin to stick.
2. Mix the olives, tomatoes, parsley and feta crumbles together adding the olive oil and balsamic vinegar.
3. Season to taste with sea salt and black pepper.
4. Rinse salmon under cold running water.
5. Remove skin from salmon if still attached by careful running a knife between the skin and flesh of the salmon (Larry left the skin on and lifted the cooked fish off of it which I find to be easiest way to do it for Bev – I just eat the skin).
6. Sprinkle the top of the salmon with sea salt and black pepper.
7. Place salmon in baking dish with a little water in the dish to keep the salmon from drying out.
8. Place in oven and bake for 10 minutes (7 would have been better for this thin piece)
9. Remove from oven, top salmon liberally with feta-olive tapenade, and serve.

I thought it was delicious and despite Bev’s concern, the salmon flavor stood out fine – will definitely make it again – the tapenade amount was just right.

General recipe posting comment:  You've likely never noticed but no matter how a recipe comes to me, I always organize the directions into numbered individual steps.  You may not have this problem but in paragraph form, I have to find the correct paragraph then re read the entire thing to get to where I'm at in the recipe.  I even have to reread the ones with one instruction per line if they are not numbered.  The way I write them, I only have to remember what number I'm on.

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.


2/2/20 event date


  1. Larry, Nothing quite like a nice healthy salmon filet! Looks good and I'd 'share' my olives with Laurie... Got snow today with big flakes falling as I write. Take Care, Big Daddy Dave

  2. I love olives on everything never thought to do this great idea will try this one

  3. Yay for another salmon recipe. Looks good and very healthy. I like your insight on numbering steps in recipes. Heading over to see if my recipe program will do that. Great idea.


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