"SALMON IN A SICILIAN SAUCE (Ella Stemperata)"

When I cooked this dish the first time, I was so excited because this dish has some of my favorite ingredients (in terms of flavor) namely onions, olives, tomatoes, and capers! I even enjoy having these in my pizza and pasta!

This sauce that I made for the salmon here is what they call Ella Stemperata in restaurants. This Ella Stemperata is a Sicilian-style sauce, a combination of garlic, olives, capers and raisins that is sometimes used with tuna, swordfish, halibut, chicken, and even rabbit meat! The other day I saw a TV show featuring halibut with this Sicilian sauce, and that's what inspired me to make this for my salmon fillets today. I am telling you this dish is so tasty...I suggest you double the portions of your ingredients if you want to have left overs for the next meal!

[CHICHAY TIP: The way you cook your salmon when baking this depends on your preference. I like my salmon a bit rare in the center, so I cook it in the oven for less than 10 minutes. If you like your salmon well done, then you have to make sure it is baked for 10 minutes or more, depending on the thickness of your fillet.]

- CHICHAY

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"SALMON IN A SICILIAN SAUCE"

What You Need:

• 1/2 cup all-purpose flour Salt and ground black pepper
• 2 (1/2-inch to 1-inch thick) Salmon fillet (about 8 ounces each)
• extra-virgin olive oil
• 1 medium-size onion, chopped
• 2 celery stalks, chopped
• 1 cup canned diced tomatoes, drained)
• 3 tablespoons green olives,chopped
• 3 tablespoons pine nuts, toasted (almonds will do as well)
• 3 tablespoons raisins (plumped in hot water)
• 2 tablespoons capers, rinsed 3 cloves garlic, finely minced
• 1/2 cup Shiraz (or any wine that you have)

Prep:

-Preheat the oven to 400 degrees F.
-Lightly oil (with Pam olive oil spray) a baking dish that will accommodate the fish fillet.
-On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.

How To:
-In a saute pan, heat about 2 tablespoons olive oil over medium-high heat.

-Cook the fish on both sides until lightly browned - maybe for about 1-2 minutes on each side.

-Carefully remove the fish from the pan and transfer to the prepared baking dish.
-In the same saute pan, heat 2 tablespoons olive oil over medium heat.

-Add the onion and celery and saute until soft, maybe for about 7-10 minutes.

-Add the tomatoes, and simmer for 3 minutes to thicken slightly.

-Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors.

-Taste and adjust the seasoning by adding salt and pepper.
-Pour the sauce over the fish and bake this for about about 10 minutes.

-Serve on a bed of sauteed shaved zuccini or spinach, and/or a side of brown rice.

[CHICHAY TIP: Instead of baking, you can also make this dish in a saute pan: Just place the cooked fish in the sauce in the pan, cover, and simmer gently over low heat for about 10 minutes.]