Recipe by Sarah Tyberg

Grilled Salmon with Sun-Dried Tomato and Olive Dressing

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

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.


Main ingredients

  • 1/3 cup sun-dried tomatoes (not oil-packed), minced

  • 1/2 cup Saba Habib dried olives, pitted and minced

  • 1 large clove garlic, minced or 1-2 cubes Gefen Frozen Garlic

  • 1/4 cup fresh herbs, chopped finely (I use a combination of basil, dill, and parsley)

  • 1 cup Gefen Extra-Virgin Olive Oil, plus additional oil for brushing

  • salt, to taste

  • pepper to taste

  • 6 salmon fillets


Prepare the Salmon and Dressing


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


Preheat a grill pan over medium-high heat.


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.


Spoon dressing over fish and serve.

Grilled Salmon with Sun-Dried Tomato and Olive Dressing

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