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Mediterranean Salmon
In Mary Berg's house, salmon is the new chicken. Quick enough for a weeknight meal yet snazzy enough to serve as a lighter version of a Sunday roast, we're always looking for new ways to prepare it. In this recipe, a quick zesty marinade adds a ton of flavour to the salmon itself.
YIELDS
6
Ingredients
Salmon
- 1 1/2 lb salmon fillet, skin on
- 1/2 cup dry white wine
- 1/4 cup + 1 tablespoon olive oil, divided
- 1 lemon, zested
- 3 garlic cloves, smashed and roughly chopped
- 1 small handful dill
- 1 sprig oregano
- 1 sprig rosemary
- Kosher salt and black pepper
Feta Pickle
- 1/4 to 1/2 red onion, thinly sliced
- 1 garlic clove, finely minced
- Kosher salt and black pepper
- 1 lemon, juiced
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 cup cherry tomatoes
- 1/2 English cucumber
- 3 1/2 oz feta
- 1/2 cup pitted kalamata olives
- 1/4 cup capers
- 3 to 4 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped dill
- 2 teaspoons finely chopped parsley
- 1 teaspoon finely chopped oregano
Directions
Salmon
- Place the salmon into a shallow baking dish or zip-top bag. Pour the wine and one-quarter oil cup and add the lemon, zest and garlic. Hold the dill, oregano, and rosemary in your hands and clap or lightly rub them until they smell fragrant. Add to the salmon with three-quarter teaspoon of salt and half a teaspoon of pepper and flip and toss to combine. Arrange the fish flesh side down and place in the fridge to marinate for 15 minutes to one hour.
Feta Pickle
- Meanwhile, make the pickle by adding the onion and garlic to a large bowl and season with a pinch of salt and pepper. Pour in the lemon juice, vinegar, and honey and toss to combine. Set aside five to 10 minutes to allow the garlic and onion to lightly pickle while you prepare the rest of the vegetables and feta.
- Halve the tomatoes, dice or thinly slice the cucumber, and cut the feta into roughly half an-inch cubes. Add the olives, capers, extra virgin olive oil, and pepper to the bowl to taste. Toss to combine, then set aside while you cook the salmon.
Cook and Serve
- Preheat your oven to 400°F.
- Remove the salmon from the marinade and dry the fillet off with a few pieces of paper towel. Drizzle the salmon with the remaining tablespoon of olive oil and place onto a baking sheet or large dish. Season with salt and pepper and roast for 15 to 18 minutes or until the fish flakes easily when a fork is inserted into the center of the fillet and twisted.
- Set your broiler high and broil for one to two minutes or until the salmon is lightly golden. Transfer whole to a serving dish or slice and plate.
- Finish the pickle mixture with the chopped dill, parsley, oregano, and spoon over the salmon. Enjoy!
Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
