Provencal Alaska Salmon Sauté
1⁄4 cup olive oil
10 Alaska salmon fillets (6-8 oz. each)
Salt and pepper, to taste
1 cup diced tomatoes
1 cup Niçoise olives, chopped
1 tsp. dried herbes de Provence
1⁄2 cup capers, chopped
Additional olive oil, as needed
1. Heat olive oil in a large, nonstick skillet.
2. Season salmon with salt and pepper to taste. Sauté seasoned salmon to medium, turning once. Place in oven to finish.
3. Remove salmon from pan and keep warm on a plate. Add tomatoes, olives, herbes de Provence and capers to skillet; stir to heat through. Season to taste with salt and pepper and moisten with additional olive oil.
4. For service, top sautéed salmon with tomato mixture. Serve with cooked orzo and grilled vegetables. Garnish with lemon and fresh herbs.