Pan-Roasted Salmon with Tomato/Olive Chutney

From Geoff Last

2013 May/Jun


  • 1 c. pitted and chopped kalamata olives
  • zest of 1 lemon, then cut the zested lemon into eight slices and reserve
  • 2 t. capers
  • 1 large firm tomato, seeded and chopped
  • 2 T. chopped flat-leaf parsley
  • salt and pepper to taste
  • 4 salmon fillets, pin bones pulled (or ahi tuna, halibut or sablefish)
  • sea salt and freshly ground pepper
  • 1 t. ground fennel seed
  • grapeseed oil for frying


Preheat oven to 400°F. In a small bowl, combine the olives, zest, capers, tomatoes and parsley and season with salt and pepper. Season the flesh side (not the skin side) of the salmon fillets with sea salt, ground pepper and a light sprinkle of fennel. Heat a large oven-proof skillet over medium-high heat and add enough grapeseed oil to cover the bottom of the pan. When the pan is very hot and the oil is almost smoking, add the salmon fillets, flesh-side down, and leave them to caramelize and brown, about 4 minutes. Flip the fillets, add 2 lemon slices to the top of each piece, and transfer the pan to the hot oven. Bake about 5 minutes, until done (the fish should yield to the touch and be slightly translucent in the middle), then remove from the oven. Discard the lemon slices, then place a fillet on each plate (skin-side down) and mound the relish over top and serve. Serves 4.