Mediterranrean Salmon

INGREDIENTS

2    teaspoons dried basil leaves

2    teaspoons garlic powder

1    teaspoon dried oregano

1    teaspoon dried rosemary, ground

1    teaspoon granulated sugar

2    tablespoons olive oil, divided

2    4 ounce salmon fillets, skin on

1    small fennel bulb, cored and thinly sliced

3    medium plum tomatoes, diced ½ inch*

1    tablespoon rinsed, drained capers

1    preserved lemon, seeded and chopped*

1    cup chopped white onion or leeks

½   cup dry white table wine

¼   teaspoon crushed red pepper (optional)

METHOD

Mix the basil, garlic powder, oregano, rosemary and sugar in a mortar and pestle or food processor and pulverize the spices. Sprinkle 2 teaspoons of the spice mix over the salmon fillets. Place the remainder into a large bowl. Place the fennel, tomatoes, capers and lemon into the bowl with the spices and toss to combine.

 Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the fillets, skin side up, into the skillet and cook for 3 to 4 minutes. Remove from the skillet and set aside.

In the same skillet, reduce the heat to medium-low; add 1 tablespoon of olive oil and the onions. Cook for 3 to 4 minutes and add the lemon. Add the fillets to the pan skin side down. Arrange the tomatoes and fennel around the fillets. Add the white wine and pepper flakes. Cook for about 6 minutes or until fish flakes easily. Serve the salmon surrounded by the tomato and fennel mix and add lemon wedges if desired.

*NOTES: If you do not have preserved lemons on hand, substitute the juice of one lemon. If desired, substitute 2 cups of cherry or grape tomatoes, sliced in half, for the diced plum tomatoes.

Recipe is a combination of one from Cooking Light magazine and one from the McCormick Spice Company.