I have to say, this might be one of my favorite things I've made lately. It came out just perfect, and I ate every last bit of it. I also have leftover olive relish, which I'll either enjoy as a snack with some pita or veggies, or I might use it as the start of a sandwich... haven't decided yet!
Salmon with Olive and Shallot Relish
- 1 salmon fillet
- 2 leeks
- 1 orange, juiced and zested
- 1/4 pitted olives of your choice
- 1 clove garlic, roughly chopped
- 1/2 shallot, roughly chopped
- olive oil
Preheat the oven to 350 degrees.
Bring a small pot of water to a boil.
While you're waiting for both, juice the orange into a small bowl. Put the orange halves in the pot of water. Add in 1 T. of olive oil and whisk together. Season with salt and pepper and set aside.
Cut the ends off of the leeks, keeping just the white and very light green portion. Split them lengthwise and rinse thoroughly. Cut them into matchsticks.
Heat 1 T. of olive oil in a small skillet. Season the salmon with salt and pepper. Add it to the hot oil flesh-side down. At the same time, season the water with salt and drop in the leeks. Let the salmon cook for 2 minutes on the first side, then flip and cook another minute with the skin down. Transfer the pan to the oven. Cook it for 5-6 minutes for medium rare or up to 10 minutes longer if you like your salmon cooked all the way through.
While the salmon cooks, combine the olives, garlic, shallot, and a small drizzle of olive oil in a food processor. Pulse to create a chunky texture. Taste and add pepper or salt if needed (remembering that both other components are seasoned as well).
Remove the leeks from the water and toss them in the reserved vinaigrette. Spoon them onto a plate. Remove the salmon from the oven and plate it on top of the leeks. Spoon the olive mixture on top of the salmon.