Sicilian Style Salmon Pan Roast

Serves:

ABOUT THE RECIPE

Please keep in mind that I am happily married to a lovely Sicilian woman and although this recipe’s ingredients are quite typical of Medusa’s Island it’s the effect on your pallet that makes it authentic.
As the flavors unleash themselves, you begin with the delicious awareness of audaciousness then mildly overbearing agrodolce notes, and finish with a warm wave of unconditional delectability. Translation; I’m kind of scared of my wife but know she loves me…Welcome to Sicily

Ingredients

1 cup all-purpose flour

Salt and Pepper

4 Salmon Fillets 6 to 8 ounces each skin on or off but if the skin is on you must scale the fish. FYIMetro’s Organic Salmon has all the nutritional benefits of wild salmon because its farming practice allows the farmer not to use hormones, antibiotics, or artificial coloring

4 tablespoons olive oil divided

1 large or 2 small white onions, chopped

4 celery stalks, chopped, save the celery leaves for garnish

2 cups of seeded and chopped tomatoes

6 tablespoons imported green olives, pitted and coarsely chopped

8 tablespoons pine nuts, toasted (in a small sauté pan with no oil and using med heat gently toast pine nuts until toasty brown)

½ cup of Raisins (any color that makes you hungry…meow)

4 tablespoon capers, rinsed and drained

4 cloves garlic, finely minced

1 cup dry white wine or some kind of stock (chicken, fish, or vegetable)

Preparation

Preheat the oven to 400 degrees.

Season the Salmon fillets on both sides with salt and pepper

On a shallow bowl or pie plate, stir together the flour with a little salt and pepper, then dredge the

Salmon in the seasoned flour and shake off the excess.

In a heavy skillet, heat 2 tablespoons oil over medium-high heat. Sear the fish, flesh side down first,

for about 2 to 3 minutes per side the fish on both or until lightly browned. With a spatula, remove the

fish to a plate and set aside

In the same sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion

and celery and sauté until soft and pale gold, about 8 minutes. Add the tomatoes and simmer for 3 to 4

minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine, and simmer for

8 to 10 minutes to blend the flavors. Taste and adjust the seasoning if necessary.

Now nestle the Salmon fillets back into the skillet and put the pan in the preheated oven for about 8

minutes or until the fish is just opaque when fork tested.

To serve, half the sauce onto a serving platter, place the salmon fillets on top, and spoon over the

remaining sauce; garnish with the celery leaves and go deep with a loaf of crusty bread.

If you want to turn up the volume on this dish, feel free to create a kickass Enrico Caruso playlist and

drink your wine from a short juice glass.