Instructions: In a large skillet heat the oil and sauté the onions until tender. Add garlic and cook for about 2 minutes. Do not burn the garlic or your dish is ruined. Add tomatoes and olives and let cook for 3 more minutes. Add wine, chicken broth and thyme and let it reduce for 3 minutes. Add fish, cover and cook for about 7 minutes. Do not overcook it. Finish with lemon juice and chives before serving. Season it to your taste. Serve it with rice, potatoes or a piece of crusty Artisan bread.
Total time: 30 minutes
¼ cup chopped shallots or onions
5 cloves garlic lightly mashed down
¼ cup olive oil
½ cup cherry tomatoes
½ cup Kalamata olives
½ cup white wine
1 ½ cups chicken broth
4 Wild Salmon (or any type) fish steaks or fillets
1 tablespoon chopped fresh thyme
Salt and pepper if needed
1 tablespoon lemon juice
Chopped chives for garnish
This sounds tasty! Are kalamata olives available in groceries? It’s the first time I’ve heard of this type of olives.