Fish Dishes

4 salmon fillet, about 6 ounces each
2 cloves garlic, minced
6 tablespoons olive oil
2 ounces or more of black kalamata olives, pitted and chopped
1 teaspoon chopped capers
1 large tomato, peeled and coarsely chopped
4 or 5 anchovy fillets, chopped
1 cup flour, for dredging

Garnishes:
salt and fresh ground black pepper
1 teaspoon crushed red pepper flakes (optional)
chopped parsley

Heat a large frying pan and add 3 tablespoons of the oil and the garlic. Sauté the garlic until golden brown. Add the olives, capers, tomato, and anchovy fillets. Stir well and heat through for about 6 min.

Season the salmon with black pepper. Roll each fillet in flour and pat off the excess. Heat another frying pan and add the remaining oil. Sauté the fish over medium heat about 2 minutes on each side. The fish should be lightly browned but not overcooked. Top the fish with the sauce, season to taste, and garnish.

Salmon in Mustard Crust

1 salmon fillet, skinless and boneless, about 1½ pounds
2 tablespoons Dijon mustard
2 tablespoons olive oil
juice of½ lemon
salt and pepper to taste

Set the oven at 450º. Lightly oil a baking dish large enough to hold the fish in one piece.

In a bowl, stir together the lemon juice, oil, mustard, salt, pepper. Place the fish in the dish, skinned side up. Spread the mustard mixture evenly on the fish. Put in the hot oven and bake for 10-15 minutes or until cooked through. Remove and serve.

Roasted Salmon with Honey Mustard Sauce

4 salmon steaks at 1½" at thickest
6 tablespoons prepared honey mustard
1 tablespoon balsamic vinegar
1½ tablespoon soy sauce
1½ teaspoon finely chopped fresh ginger
1 medium garlic clove, finely chopped
salt and freshly ground pepper to taste

Preheat oven to 450º. Whisk together mustard, vinegar, soy sauce, and garlic. Set aside. (Sauce may be refrigerated for up to 1 month.)

Lightly oil bottom of baking dish. Season steaks light with salt and more generously with pepper; place in pan. Smear top of each steak with 1 tablespoon of sauce. Roast 8 - 12 min. for each inch of thickness until the flesh looks opaque when pierced with a sharp knife. Top steaks with more sauce, if desired. 4 servings.

Salmon in Foil

1 salmon fillet, skinless and boneless, about 3 pounds
6-8 12 inch square aluminum foil pieces
3 Roma tomatoes, peeled, seeded and sliced into ¼ inch stripes, the long way
salt (preferably coarse such as Kosher)
olive oil

Cut the salmon into 1½ inch pieces, crosswise, for about 16 pieces, each about 3 ounces.

Arrange 2 of the slices side by side on a square of foil. Place 2 or 3 tomato pieces atop the fish, sprinkle with salt and a dollop of oil, and seal foil, leaving some room at top to facilitate steaming. Place in casserole dish, bake at ? for ?. Don't overcook; salmon is usually best if a bit underdone.