One could use other fish for this recipe such as swordfish or tuna.
Makes 4 servings give or take
4 tsp olive oil - give or take
1 lb salmon
1 cup ripe toms or cherry toms diced and seeded
1/2 tsp sugar
1 tsp lemon juice - give or take
1 tbsp capers, drained
1/2 cup chopped pitted green olives - the large Italian kind usually found at the fresh deli section. Jarred Kalamata works well too. Avoid the standard canned or jarred green olives as it will make the salmon taste vinegary
1/2 cup panko
sea salt and peppper to taste
- Preheat oven to 400.
- Use a tsp of olive oil to coat a shallow pan that will hold the fish in one layer
- Place fillets in pan and coat with olive oil.
- Chop tomatoes and mix with sugar and lemon juice
- Add the capers, olives and panko. Mix again
- Season with salt and pepper if desired
- Put the mixture on top of each fillet and drizzle with remaining olive oil
- Bake uncovered for 35-40 min. or until fish is cooked through
