Shallots. Olives. Capers. Tomatoes. These are a few of my favorite things.
When you cook them together with some good olive oil and fresh thyme? An amazing ragoût.
Serve it with over seared salmon? A simple and sublime meal. It also works well as an accompaniment to pork, chicken, tuna, swordfish, tilapia, or…?
I wanted something rich, succulent, and comforting, yet not heavy. Especially for a hot August evening in the Sonoran Desert. I opted for salmon.
This was what I came up with the other night to pair with a very unusual rosé from Château Malherbe. You can read about the wine pairing on the Provence WineZine.
Enjoy!
~ David
Seared Salmon with Tomato-Shallot Ragoût
2 6-ounces wild salmon fillets
1/4 teaspoon Piment d’Esplette
1/4 sweet paprika
1/8 teaspoon salt
2 tablespoons full-flavored olive oil
3 ounces shallots, peeled and cut into chunks
3 ounces sweet cherry tomatoes
2 tablespoons capers, rinsed and drained
5 pitted kalamata olives, quartered lengthwise
leaves from 5 sprigs fresh thyme
2 tablespoons unsalted butter, divided
Heat the olive oil in small saucepan over medium heat. Add the shallots and tomatoes; reduce heat to medium-low and cook for 20-25 minutes, until shallots are soft and tomatoes have begun to pop.
While the shallots and tomatoes are cooking, wash and dry the salmon and place skin-side down on a plate. Mix the Piment d’Esplette, paprika, and salt in a small bowl, and gently rub the mixture into the flesh of the salmon, but not the edges. Set aside while you finish the ragoût.
Preheat the oven to 350°F/180°C. Add the capers, olives, and thyme to the shallot-tomato mixture and cook for 5 minutes longer. Remove from the heat and cover to keep warm.
Over high heat, melt 1 tablespoon butter in a skillet large enough to hold both fillets. When foaming has subsided, add the salmon (skin-side up) and sear for 1-2 minutes until golden brown. Turn the salmon skin-side down and place in the oven for 3-4 minutes.
While salmon is in the oven, return the ragoût to medium-low heat and stir in remaining tablespoon of butter.
Serve salmon skin-side down, spooning ragoût on the top and side of the fish.
Serves 2.
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Christina | Christina's Cucina
September 1, 2018 at 2:31 pmA sort of "Salmon Puttanesca"! Those are a few of my favorite things, too, except for the salmon! Can you believe it? Yep, I don't like fresh salmon. The only way I like it is smoked! I would totally make this with another type of fish though. Looks lovely, David!
Cocoa & Lavender
September 1, 2018 at 3:11 pmYes, pretty much Christina! Not surprised about the salmon (😉) but this is amazing on grouper and tuna and swordfish!
Loretta
September 1, 2018 at 2:48 pmWe make a similar ragout but use peppidews instead of shallots!
Cocoa & Lavender
September 1, 2018 at 3:13 pmWhat a great idea to use peppadews, Loretta! Will definitely try your version!
Unknown
September 1, 2018 at 4:00 pmAny place to get Piment d’Esplette in Tucson. Looks delicious David.
Cocoa & Lavender
September 1, 2018 at 4:15 pmHi Sarah! Yes, you can get it at AJs. That is the only place I have seen it!
Gerlinde de Broekert
September 1, 2018 at 7:21 pmThis looks so delicious David. The next time I cook salmon I will make it.
Cocoa & Lavender
September 3, 2018 at 6:05 amThanks, Gerlinde – I hope you like it!
Eha
September 2, 2018 at 2:56 am'Raindrops on roses and whiskers on kittens . . . Have come backwards from Eslöv, Sweden to serve my next salmon dish with a lot of 'oomph' . . .
Cocoa & Lavender
September 3, 2018 at 6:06 amSounds like fun travels, Eha!
Ron
September 2, 2018 at 9:01 amCapers and fish are a match made in heaven. We love our capers here in Sweden and one often finds a nice caper sauce lying under one’s cod or salmon. But, I've never tasted one quite like yours and I'm anxious to give it a try.
Cocoa & Lavender
September 3, 2018 at 6:07 amI agree, Ron! It is one of the things I love most about Swedish cuisine!
John | heneedsfood
September 3, 2018 at 1:02 amI really wish I could add capers to my meals. Well, the meals that I cook for Dean and I. He hates them. So unfair!
Cocoa & Lavender
September 3, 2018 at 6:07 amIt mudt be frustrating, John! Maybe you could just add capers to yours when you serve it!
Inger@Art of Natural Living
September 3, 2018 at 3:23 amA few of my favorite things too David! And pretty sure I have everything on hand–woot!
Cocoa & Lavender
September 3, 2018 at 6:08 amI knew I wasn’t alone, Inger!
2pots2cook
September 3, 2018 at 4:52 amBeautiful composition David ! Again !
Cocoa & Lavender
September 3, 2018 at 6:08 amThank you so much, D! You are so sweet!
Marcelle
September 3, 2018 at 5:32 pmThis looks like a delicious, light meal with wonderful flavors! I love capers. I'm putting this one on the menu for Evan and I this week! Can't wait 🙂
Cocoa & Lavender
September 5, 2018 at 1:42 pmEnjoy, Marcelle! xo
Valentina
September 5, 2018 at 12:20 amLike Christina said, I was also thinking Puttanseca. And we these are definitely a few of MY favorite things too. Especially served this way — all together. And I seem to instinctively serve it with fish, so your seared salmon sounds perfect to me.
Cocoa & Lavender
September 5, 2018 at 1:43 pmI know it sounds like Puttanesca, but it is so different… perhaps it is missing the tartness (and an anchovy or two?)… And, yes, it is so good on fish, Valentina!
Kitchen Riffs
September 5, 2018 at 3:16 pmLove capers and olives together. This looks like a terrific dish — nice and summery, and with peppy flavor. Inspired stuff — thanks.
Cocoa & Lavender
September 6, 2018 at 5:45 pmThis dish goes really well with any number of cocktails, John! And, yes – perfect for summer!
Jean | DelightfulRepast.com
September 6, 2018 at 3:37 pmDavid, those are a few of my favorite things as well, and I've never combined them all in one dish! This goes on the must-make list! (But thanks a lot–not–for getting that tune going in my head!)
Cocoa & Lavender
September 6, 2018 at 5:46 pmSorry about that, Jean! But, if it helps, I has been rolling around in my head since I wrote the post!
All That I'm Eating
September 7, 2018 at 10:02 amDo you know, those ingredients are some of my favourite things too! I love the simple flavours in this dish, perfect for autumn.
Cocoa & Lavender
September 11, 2018 at 1:53 pmI’m always amazed, Caroline, when people don’t like some of these things… but, as you can see from the comments above, we are in the majority!
Emma @ Bake Then Eat
October 8, 2018 at 6:13 pmThis sure does sound like a wonderful marinade, so flavourful.
Cocoa & Lavender
October 21, 2018 at 2:11 pmAnd quite simple!
Rivergull
January 3, 2019 at 7:17 amHello from NJ …Is there a particular brand of Piment d’Esplette that you could recommend?
Cocoa & Lavender
January 3, 2019 at 1:37 pmHello Rivergull! Hope things are good on the East Coast as we freeze here in the Arizona desert! The brand of Piment d’Espelette that I get here is from Terre Exotique. It is quite good. Whatever brand you can get, though, you want to make sure it is AOP (Appellation d’Origine Protégée). That will ensure it is authentic. Enjoy! I am sure you find many good uses for this flavorful and slightly hot pepper!