Mediterranean Style Salmon in Olive Oil is Today’s Delight inspired by my favorite Spanish sardines. This is a great dish to have this Lent Season. If you like some heat, make it spicy and it is delicious.
I love eating sardines even when I was younger. My mom always had a stock of Spanish or Portuguese sardines in our pantry for emergencies like brownout, typhoon or for a quick bite.
Pair it with warm white rice, drizzled with fish sauce and it is delicious and healthy meal. Yummy!
In the Philippines, bangus (milkfish), tawilis, tamban and other varieties of fish are used to make sardines.
Here in the US, salmon is available year round and abundant during the months of June, July and August.
The closest Asian store in my area is 15 miles away, instead of getting bangus, salmon is a great alternative plus it is high in Omega 3. Costco is 10 minutes away from my house.
This Mediterranean Style Salmon in Olive Oil is so easy to make and all the ingredients are common in cooking. Most likely, you have all these ingredients in your kitchen already.
I prefer to have this dish a day after cooking. It is tastier since salmon has been infused with all the flavor.
You can use green or black olives, which ever you prefer. Kalamata olives would be great. I was having someone over, who is allergic to olives so my video doesn't show it. Regardless, with or without olives it is still delicious.
If you love Sardines Mediterranean Style or Spanish sardines, you will definitely enjoy this Mediterranean Style Salmon in Olive Oil.
Try it and let me know how yours turned out. Also, if you have a better recipe, please share it under comments. I’ll be glad to try it.
What about Canning?
I’m sure you can but I have no experience in canning. If you google "How to Can Sardines" you'll find videos and information about canning.
How to Cook Mediterranean Style Salmon in Olive Oil
Mediterranean Style Salmon in Olive Oil
- 2 slices salmon 3 inches (width x 4 inches (length)
- 4 cloves garlic sliced
- 3 pieces bay leaves
- 12 pieces peppercorn
- 2 chili peppers (sili labuyo) or serrano peppers
- 1 small carrot sliced thinly
- 2 tablespoons sweet relish
- ¾ to 1 cup olive oil
- ½ cup water
- 1 tablespoon vinegar
- black olives (optional if you are allergic to it)
- salt or fish sauce to taste
- Place salmon in pan and season with salt.
- Add and scatter all ingredients around salmon,
- Put whole chili peppers and cut some of it for spicier naughty flavor.
- Bring it to boil then reduce heat to low. Simmer for 45 to 50 minutes.
- Serve hot with warm white rice and a side of fish sauce. Enjoy!