Olive and cherry tomato salmon

by Patric Steklmacher,
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4 servings

  • 600g salmon fillets cleaned and skinned
  • 500g cherry tomatoes
  • 150g stoned Calamata olives
  • 50g spring onions
  • 80g snow peas
  • 600g potatoes
  • 10g coriander fresh (cilantro)
  • 35g trout caviar
  • 200ml white wine
  • 60g butter
  • Olive oil
  • Salt and pepper
  • Fresh dill for garnish

Peel and boil the potatoes and cool them down.

Wash the cherry tomatoes and cut in half.

Wash the spring onions and coriander and chop them.

Wash the snow peas and cut them into strips.

When the potatoes are cool, dice them.

Cut the salmon fillet into 150g pieces and dry on paper.

Heat up 2 non-stick pans.

Season the salmon fillets with salt and pepper. Pour some olive oil into one pan and start to fry the salmon.

Add the cherry tomatoes to the salmon pan and sauté.

Put half of the butter in the other pan and add the diced potato. Cook on medium heat – the potato should not take on any colour.

Add the white wine to the salmon pan and start to reduce.

Add olives and snow peas to the salmon pan and cook for one more minute.

Strain the potatoes into a small bowl and add salt and pepper, the trout caviar and the fresh coriander.

Check the salmon and sauce for salt and pepper, and turn off the heat. Add the rest of the butter and start melting in the sauce.

Serve directly, with the potatoes in the bottom and the salmon on top, pour the sauce and vegetables over the dish.

Garnish with the fresh dill.

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