I recently discovered a fantastic new product in Gourmet Glatt. It’s a jar of dried olives, made by Saba Habib. They look like wrinkled black olives, but their intense, sweet and salty flavor makes up for what they lack in appearance. They star here in a chunky dressing over salmon. As much as I make of this dressing, there is never a drop left.

Directions

1. In a small bowl, combine sun-dried tomatoes, olives, garlic, herbs, olive oil, salt and pepper. Set aside.

2. Preheat a grill pan over medium-high heat.

3. Lightly brush the salmon fillets on all sides with oil. Season generously with salt and pepper. Place three fillets skin side down in the preheated pan. Cook for three to four minutes, then flip over, skin side up. Cook for three to four minutes longer, until centers of fillets are opaque. Transfer to serving plates. Repeat with remaining fillets.

4. Spoon dressing over fish and serve.

Recipe tags

9 days Black olives Dairy free Fish Fresh herbs Gluten free Grilled Grilled salmon Herbs Keto kosher Lunch Mediterranean Nine days Non-dairy Olive oil Olives Pareve Parve Quick-and-easy Salmon Sarah Tyberg Sun dried tomatoes Super easy