Recipe

Step 1: In your favourite large heavy saute? pan or frying pan, heat the oil over medium-high heat. Toss in the onion and garlic and saute? for a few minutes until lightly browned, soft, and aromatic. Add the tomatoes, olives, oregano, orange juice, and vinegar; cook until simmering, a few minutes longer.

Step 2: Lightly season the salmon fillets to your taste with salt and pepper, then nestle them in the tomato mixture. Lower the heat so the liquid is just barely simmering, cover, and simmer until the fish is cooked through but still juicy, 10-15 minutes*.

Step 3: Serve and share, with lots of the tomato mixture spooned over the salmon.

* With a cooking method like this one, you really don’t need to worry about overcooking the salmon because its juices will be absorbed by the tomato mixture and ultimately served with the fish.

See more recipes from Michael Smith.

Reprinted with permission from Chef Michael Smith’s Kitchen (2011 Penguin Canada).