During my time in Portland, Oregon, I experienced the joy of cherry picking along the scenic Hood River Fruit Loop. It was the tail end of the cherry season, and the orchards were filled with a sense of urgency to sell off the remaining fruit. After a fruitful afternoon, I returned home with two five-gallon buckets brimmed with cherries. Once back at my second-floor apartment, I made a beeline to the kitchen goods store to acquire a cherry pitter—an essential tool for managing my bounty.
The cherry pitter has remained a staple in my kitchen. While it’s primarily used for cherries, I frequently find myself using it for another favorite: Castelvetrano olives. These tender, flavorful green olives resemble cherries in size and are particularly delightful. Recently, I’ve been experimenting with a new recipe by Dan Pelosi, which features roasted salmon paired with smashed olives. This dish, composed of just five key ingredients—olive oil, salmon, oranges, Castelvetrano olives, and parsley—plus seasoning with salt and pepper—sets the stage for a truly vibrant and celebratory meal.
If you can find pitted Castelvetrano olives, I wholeheartedly recommend using them for this recipe. In my own experience, however, many jarred olive options in my area still come with pits. So, I often engage in the amusing task of using my pitter to create holes in the olives for this dish. For those who find themselves fumbling with pitted olives, here’s a clever pro tip: take the discarded pits with a bit of olive meat attached and throw them into your cocktail shaker along with ice, vodka, dry vermouth, and a dash of olive brine. I lovingly refer to this concoction as my no-waste dirty martini; it adds a touch of elegance to the prep process and minimizes waste.
To prepare Dan’s roasted salmon, gather the following ingredients:
– Salmon fillets
– Olive oil
– Castelvetrano olives (pitted)
– Oranges (for zest and juice)
– Fresh parsley (chopped)
– Salt and pepper to taste
Here’s a quick rundown of the steps involved in making this delicious dish:
1. Preheat your oven to 400°F (200°C).
2. Prepare the salmon by placing the fillets on a baking sheet. Drizzle olive oil over the top, ensuring an even coating. Season well with salt and pepper.
3. Smash the olives: If you haven’t pitted your Castelvetrano olives yet, now is the time. After pitting, lightly crush the olives, allowing their flesh to break open while still maintaining some texture.
4. Add flavored zest: Zest an orange directly over the salmon for a refreshing aroma. Squeeze some juice over the fillets and then scatter the smashed olives generously on top.
5. Roast in the oven: Put the prepared baking sheet in the oven and roast the salmon for about 12-15 minutes, or until the fish flakes easily with a fork.
6. Finishing touches: Once cooked, remove the salmon from the oven and garnish with freshly chopped parsley for a pop of color and freshness.
This meal not only celebrates the simplicity and richness of its ingredients but also highlights the joy of gathering fresh produce, whether from an orchard or the local market. The harmonious pairing of roasted salmon and the vibrant Castelvetrano olives makes for a delightful culinary experience.
Whether you’re preparing this dish for a festive gathering or a simple weeknight dinner, Dan Pelosi’s roasted salmon with olives is sure to impress. The ease of preparation, combined with the exuberant flavors of its components, results in a dish that feels effortless yet special. Furthermore, this recipe resonates with the spirit of resourcefulness, reminding us that even in the kitchen, we can find pleasure in using every part of our ingredients thoughtfully.
