Mediterranean Style Salmon in Olive Oil is Today’s Delight inspired by my favorite Spanish sardines. This is a great dish for Good Friday. OMG, make it spicy and it is delicious.
Since I was a kid I love eating sardines. My mom always had a stock of Spanish or Portuguese sardines in our pantry for emergencies like brownout, typhoon or for a quick bite. Mix it up with warm white rice and drizzle with fish sauce and you have one delicious and healthy meal.
In the Philippines, bangus (milkfish), tawilis, tamban and other varieties of fish are used to make sardines. Here in the US, I use salmon since it is abundant especially in the months of June, July, August and easily available all year round. The closest Asian store in my area is 15 miles away. So instead of getting bangus, salmon is a great alternative plus it is high in Omega 3.
Basic ingredients are used to make this Mediterranean Style Salmon in Olive Oil. This dish is so easy to make and all the ingredients are common in cooking. Most likely, you have all these ingredients in your kitchen. This dish can be made 2 days in advance before serving. In fact, it taste much better since salmon is infused with all the flavor.
Green or black olives are great with this dish. I was having someone over who is allergic to olives so my video doesn’t show it. Regardless, with or without olives it is still delicious.
If you love Sardines Mediterranean Style or Spanish sardines, you will definitely enjoy this Mediterranean Style Salmon in Olive Oil. Try it and let me know how yours turned out. Also, if you have a better recipe, please share it under comments. I’ll be glad to try it.
Happy Easter to All!
What about Canning?
I’m sure you could but I have no experience in canning. If you google “How to Can Sardines” you’ll find videos and information about canning.
How to Cook Mediterranean Style Salmon in Olive Oil
If you like Spanish Sardines you will enjoy this Mediterranean Style Salmon in Olive Oil.
- 2 slices salmon 3 inches (width x 4 inches (length)
- 4 cloves garlic sliced
- 3 pieces bay leaves
- 12 pieces peppercorn
- 2 chili peppers (sili labuyo) or serrano peppers
- 1 small carrot sliced thinly
- 2 tablespoons sweet relish
- ¾ to 1 cup olive oil
- 1/2 cup water
- 1 tablespoon vinegar
- black olives (optional if you are allergic to it)
- salt or fish sauce to taste
Place salmon in pan and season with salt.
Add and scatter all ingredients around salmon,
Put whole chili peppers and cut some of it for spicier naughty flavor.
Bring it to boil then reduce heat to low. Simmer for 45 to 50 minutes.
Serve hot with warm white rice and a side of fish sauce. Enjoy!
This dish is much better after a day or two.