Saturday, October 22, 2011

salmon and potatoes in tomato sauce... 55 minutes

the goods:

1/4 cup extra-virgin olive oil
1 medium onion, diced small
4 garlic cloves, minced
2 cans (28 ounces each) diced tomatoes
3/4 pound small white potatoes, halved or quartered
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
4 salmon fillets (6 ounces each), skin removed

In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Add potatoes, olives, and 1/2 cup water to skillet. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.

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