Salmon fillets are topped with a melange of vegetables, shrimp, and black olives. A great way to dress up salmon!
1 ounce olive oil
1/3 large onion, julienne-style
1 tablespoon chopped garlic
1/3 green bell pepper, julienne-style
1/3 red bell pepper, julienne-style
6 ounces baby shrimp, peeled
3 tablespoons white wine
3/4 cup canned tomatoes, diced and drained
1/4 cup sliced black olives
2 salmon fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
In a skillet, heat the olive oil. Add onions, garlic, both bell peppers and the shrimp. Cook until shrimp start to turn pink.
Deglaze pan with wine. Add tomatoes, black olives and seasonings and cook until heated throughout.
Season the salmon with salt and black pepper. Lightly dust the fish in white flour and saute in clarified butter until browned on both sides. Remove from the skillet and place in serving dish, and top with vegetable mixture.
Serve with pasta aioli (pasta tossed in garlic butter and chopped parsley) if desired.
Recipe Source: Ralph and Kacoo's, New Orleans, Louisiana
leggs
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reviews & comments
August 20, 2011
I haven't eaten at Ralph And Kacoo's but this recipe was really tasty! The flavor combinations of the shrimp, salmon and vegetables was perfect. The black olives were a great addition to the recipe.