This is a recipe that I carefully planned and designed after checking the contents of my fridge after a three weeks holiday in California.
I found some salmon at the local supermarket and I had to decide how to cook it. Olives and leeks seems the only things still edible inside my fridge.
The result tasted quite good, but my perception could have been impacted by the jet-lag... so handle this recipe carefully!
Ingredients:
- salmon (one large filet serves two people)
- leeks (200 g)
- olive oil (three table spoons)
- green olives (100 g)
- apple cider (one glass)
Drop the olive oil in a pan and heat it.
When the oil is hot, add the leeks cutted in small pieces and the olives cutted in slices.
Let them cook in the oil for a couple of minutes and then add the cider.
Reduce the heat and add the salmon cut in 2cm thick pieces and with no skin.
Cover the pan with its own cover and let the salmon cook slowly, turning it after 5 minutes and let it cook for another 10 minutes at least. Open the pan and rise the fire under it to reduce the sauce. Serve the salmon pieces covered with leeks and olives and enjoy.
If you don't like the taste... try it again after some serious jet-lagging!