Mediterranean Braised Salmon with Ripe Tomatoes, Olives and Oregano

2 tablespoons (30 mL) olive oil
1 red onion, thinly sliced 
4 garlic cloves, thinly sliced 
2 cups (500 mL) cherry tomatoes, halved 
½ cup (125 mL) Kalamata olives, chopped and pitted
1 teaspoon (5 mL) dried oregano
1 cup (250 mL) orange juice 
1 tablespoon (15 mL) red wine vinegar
4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry 
Sprinkle or two salt and lots of freshly ground pepper 
2 green onions, thinly sliced

In your favourite large heavy sauté pan or frying pan, heat the oil over medium-high heat. Toss in the onion and garlic and sauté for a few minutes until lightly browned, soft, and aromatic. Add the tomatoes, olives, oregano, orange juice, and vinegar; cook until simmering, a few minutes longer. Lightly season the salmon fillets to your taste with salt and pepper, then nestle them in the tomato mixture. Lower the heat so the liquid is just barely simmering, cover, and simmer until the fish is cooked through but still juicy, 10 to 15 minutes. Serve and share, with lots of the tomato mixture spooned over the salmon.

Serves 4
From Chef Michael Smith’s Kitchen

Kitchen tip: With a cooking method like this one, you really don’t need to worry about overcooking the salmon because its juices will be absorbed by the tomato mixture and ultimately served with the fish