- 4 (4-ounce) fresh or frozen salmon filets
- salt and pepper
- 2 teaspoons flour
- 1 and 1/2 tablespoons olive oil*
- 1 medium to large shallot, sliced
- 2 cloves garlic, smashed and sliced thin
- 2 cups (12 ounces)** red or yellow cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 12 ounces marinated mozzarella balls***
- 1 tablespoon fresh oregano, to garnish, optional
- Thaw the salmon if it is frozen. Use paper towels to dry the salmon on both sides.
- Season the skin side with salt and pepper (if there’s no skin then it doesn’t matter.) Sprinkle the filets with about 1 teaspoon of flour.
- Heat a wide skillet over medium high heat. When it is very hot, add 1 and 1/2 tablespoons oil to the pan.
- Sear the salmon, skin side down, for about 3-4 minutes, until the bottom is very brown. Before flipping, sprinkle the untreated side of the salmon with salt, pepper, and the other teaspoon of flour.
- Flip the salmon, adding more oil if necessary. Cook for 1 more minute, maybe 2, just until the salmon is barely starting to flake. Remove to a plate and cover. (I stick mine in the microwave; not on, just to reserve the heat.)
- Add a little more oil to the pan, if it is dry. Lower the heat to medium and add the shallots. Saute for 1-2 minutes, then add the sliced garlic. Cook for another 1-2 minutes until garlic is fragrant.
- Wash your tomatoes and use a serrated knife to halve any large ones. Add the tomatoes to the pan. Cook another 3-5 minutes, until the tomatoes begin to soften and a few have popped.
- Use a knife to half the olives, if you want. Stir them into the pan and turn off the heat.
Return the salmon to the pan.
- When it has cooled down a bit, add the mozzarella balls. You don’t want them to melt or even lose their shape, so wait it out.
- Sprinkle with fresh oregano, or 1-2 teaspoons dried is great too
Serve hot! I plated this on a bed of arugula and spinach. Roasted potatoes would be a great side dish.