Recipe: Salmon Caribbeane

OK... I totally made this recipe up last week, but it was so good. I used Coho Salmon because it’s what I had in the freezer, but other types of salmon filets should work just fine.

Ingredients:

2 large salmon filets
1 can (15 oz.) of diced tomatoes, drained
1 can (15 oz.) of black-eyed peas, drained or equivalent portion of frozen (if you wanna take the time to cook up fresh ones or dried ones, be my guest :))
3 tbsp. of minced garlic
1 small can (7 oz.) of black olive pieces, drained OR 2 1/2 tbsp. of black olive tapenade (I prefer to use the tapenade... or you can use half tapenade, half olive pieces)
4 strips of maple-cured bacon, diced
1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. onion powder
Ground black pepper
Olive oil

Directions:

Preheat oven to 400 degrees. Coat the bottom of a large porcelain baking dish with olive oil. Place salmon filets skin side down into the baking dish. Drizzle olive oil over the top of the filets and sprinkle them liberally with pepper.

In a mixing bowl, combine all other ingredients except for the bacon. Mix well and then pour over the top of the salmon smoothing out the mixture. Sprinkle the bacon pieces evenly over the top. Cover the baking dish with aluminum foil.

Place in the oven and cook for 30 - 35 minutes until fish is cooked through (will be less time for thin filets). Cut the filets in half and serve over the vegetable mixture from the dish.

Makes 4 servings.