Butter Poached Salmon with Warm Tomato Relish

Another delicious looking salmon recipe from everydaypaleo.com. The relish sounds amazing!

Poached Salmon Tomato Relish


Butter Poached Salmon with Warm Tomato Relish


Tomato Relish:

1 small red onion, sliced
2 medium tomatoes, diced
¼ cup kalamata olives, sliced
3 tablespoons capers
2 tablespoons grass fed butter (you can get this at Trader Joe’s. Brand is called Kerrygold)
Fresh ground pepper to taste

In a small saute pan melt the butter over medium heat, add the onions and cook until the onions begin to caramelize.  Add the remaining ingredients and cook for another 2-3 minutes, remove from heat and set aside.  The relish is enough for at least 5 filets.


(This is how to cook one filet, obviously if you are cooking more than 1, you will use 2 tablespoons of butter per filet)
1 salmon filet, skin on
2 tablespoons of butter per filet
Sea salt and black pepper

Preheat oven to 350. Generously season both sides of the filets with salt and pepper. Melt the butter in a small oven proof saute pan until the butter is hot enough to sizzle when you place the fish in the pan.  Place the fish in the hot butter, skin side down.  Let it cook for about 3 minutes.  Start basting the salmon with the melted butter (I just used a spoon to pour the melted butter repeatedly over the salmon.)  Continue to bast the salmon for approximately 4 minutes.  Finish the salmon in the preheated oven for another 6-8 minutes, dependent on the thickness of desired doneness of your fish.

Top the salmon with a big scoop of the tomato relish and enjoy!

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