Name: Greek Salmon with Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs/ 900g salmon filet, whole or in portions; 3 Tablespoons olive oil, separated; 1/3 cup minced onion; 2 garlic cloves, minced; 1 can (14oz/400g) Italian chopped tomatoes; 1/2 cup tomato paste/concentrate; 2 Tablespoons capers; 2 Tablespoons olives, pitted and halved; 1/2 cup cherry tomatoes, halved; 1 teaspoon dried oregano; 1/4 teaspoon red chili flakes (or more to taste); 1/4 cup plus 2 Tablespoons chopped parsley; salt and pepper; 4 oz/115 g feta cheese (about 1 cup); 1 Tablespoon Ouzo or other anise flavoured liquor (optional)

This simple but flavorful Greek Salmon recipe only requires 20 minutes of active work time. It’s an easy weeknight meal made up mostly of ingredients which are probably already in your fridge or pantry. The salmon with feta is finished off at the last minute with an optional sprinkling of ouzo or other anise liquor. You may just scream, “Opa!” when you are done.

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Greek Salmon with Feta and Tomatoes….

I live in France, not Greece, so I can not claim this to be a traditional Greek dish. I have coined it Greek Salmon because it has quintessential Greek ingredients – tomatoes, olives, capers, feta and ouzo (optional).

Simple beginnings…

I first made this dish years ago when I started cooking professionally on yachts. As with all careers you start at the bottom and work your way up. My first job was on a classic sailboat that chartered in the Virgin Islands. I prepared meals for our guests at a 45 degree angle as we sailed between the islands. We were only 3 crew which meant that as the chef I was also the helmswoman when we tacked the boat. Every 10 minutes the captain yelled, “Prepare to tack!” which was my cue to drop what I was doing, climb up on deck and steer the boat through the tack as the captain and mate handled the sails. I returned to the galley never knowing if my food would still be on the counters or on the floor. Needless to say……the meals I prepared had to be pretty simple.

Cooking during lockdown…..

My years as a yacht chef prepared me well for cooking in lockdown. For Atlantic crossings I was responsible for provisioning the boat for 3 weeks at sea. If we ran out of food I’d be to blame. And trust me, there are no supermarkets mid-ocean. I was also responsible for making the supplies last 3 weeks. We enjoyed salads the first week but by the end of week 2 most vegetables came from the freezer or the pantry. A bit like lockdown.

I had not made this recipe for Greek Salmon with Tomatoes and Feta in years. Until this week. During quarantine I am trying to be diligent and only go to the store when absolutely necessary. After more than a week I still have meat and fish in the freezer but our supply of fresh vegetables is dwindling. This deficit inspired me to reach into the back of my brain and rediscover the dishes from my sailing days. Et voila! Greek Salmon with Tomatoes and Feta!

This salmon recipe is simple and quick. The salmon is topped with a tomato sauce with capers, olives and then finished off with feta cheese. Not all fish can stand up to cheese. However, salmon is hearty enough to stand up to a rich sauce and salty cheese. The final touch, if you have it, is to sprinkle a spoonful of Greek ouzo or other Anise liquor over the top. Serve with some crunchy green beans, throw your dish on the floor and yell “OPA!”