Salmon with Kalamata Olive Relish

Heart Healthy Salmon with olive relish

They can do without architecture who have no olives nor wines in the cellar. ~Henry David Thoreau

Salmon with Kalamata Olive Relish

The health benefits of eating salmon are well known.  We hear continually that the Omega-3 levels in this fish make it worth eating often.  Beyond the value of Omega-3’s, continuing research has found many more reasons to include salmon in your diet.  Check out this article at Health Diaries.

Since salmon is on my menu weekly, I decided to make a new topping to serve with it.  A sauce of some type is my usual choice, but I had a large container of kalamata olives in my refrigerator and the idea of a relish came to mind.

Chopped Kalamata Olives

Roughly chop pitted kalamata olives.

Mince garlic, and chiffonade some fresh basil.

Chiffonaded Basil

To round out the flavors, I decided to add some balsamic vinegar.  I combined the olives, garlic and basil with the vinegar and some extra virgin olive oil. A little freshly ground black pepper and the relish was done.

Balsamic Vinegar and Olive Oil


Prepare the wild sockeye salmon for broiling. Sockeye has a stronger flavor than some of the other wild species.  An informative resource about this fish can be found in the Eating Well blog.

Sockeye Salmon Fillets

When the fish is cooked to your preference, plate it with some steamed asparagus and top with the relish.  Bon appetit.

Salmon with Kalamata Olive Relish

Salmon with Kalamata Olive Relish Recipe

Sockeye Salmon Fillets

By Patricia Rio Published: February 11, 2013

  • Salmon with Kalamata Olive Relish
    1 vote, 5.00 avg. rating (97% score)
  • Yield: 4 Servings
  • Prep: 15 min mins
  • Cook: 5-7 min. mins
  • Ready In: 20 mins

Sockeye salmon with kalamata olive relish



  1. Roughly chop the pitted olives and place in a small non metal bowl.
  2. Mince the garlic and chiffonade (slice thinly) the fresh basil. Add to the olives and mix together.
  3. Add the balsamic vinegar, extra virgin olive oil and black pepper to taste. Stir well.
  4. Cut the salmon into 4 equal pieces. Place on a broiler safe pan and brush on a small amount of olive oil. Broil to your likeness.
  5. Plate with steamed asparagus and top with the olive relish.

Patricia Rio
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