Buca Di Beppo's Salmon Siracusa

Recipe Ingredients

2 oz	56g	Calamata olives - pitted
2 oz	56g	White wine
2		Lemon wedges
4 oz	113g	Bruschetta mixture
4 oz	113g	Artichoke hearts - quartered
1 oz	28g	Garlic - chopped, peeled
2 oz	56g	Capers
2 oz	56g	Lemon juice
2 oz	56g	Olive oil
1 tablespoon	15ml	Dried oregano
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt
2 oz	56g	Garlic
		Olive oil - as needed
15 oz	426g	Fresh salmon

Recipe Instructions

Fresh salmon filet should be 6 to 8 pounds and pin bone out. Remove the skin from fresh salmon and portion to 5 ounces each. Brush both sides of fresh salmon lightly with garlic olive oil and sprinkle with salt, pepper and oregano. Refrigerate.

In saute pan combine remaining ingredients except for lemon wedges and heat. Make sure the olives are cut in half. When liquid is hot, add marinated fresh salmon, cover and cook until fish is cooked (approx. 5 minutes). Fresh salmon should be firm but tender to the touch.

To serve place 1/2 of sauce on a 15-inch platter. Place fresh salmon on sauce. Top with remaining ingredients and garnish with lemon wedges.

This recipe yields ?? servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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