baked eggplant earlier this week, using most of those same ingredients here made sense. The paper-thin slices of onion gave the dish a crunch without an overpowering "onion" taste and the olives and capers added the acid element. No lemon juice needed. Baking the fish in a foil pouch kept it moist and allowed the flavors to meld together; I got the idea from this recipe. I served it with a quinoa (another super food) and brown rice blend but this could work with regular rice, lentils or another grain.
Makes two servings
Total time to cook: 40 minutes
1/2 to 3/4 lb salmon, in two portions
1 small tomato, diced
1/4 cup onions sliced paper-thin
2 tbsp sliced kalamata olives
2 tsp capers
1 clove garlic, minced
3 tbsp olive oil
- Preheat the oven to 400 degrees.
- In a bowl, toss the tomatoes, onions, olives, capers and garlic with 1 tbsp olive oil and set aside.
- Brush 1 tbsp of olive oil on each piece and season with pepper and a tiny bit of salt (I literally did one dash each from the salt shaker.)
- Twist opposite ends of the tin foil to create a boat.
- Bake for 25 minutes.
- Serve immediately over rice.