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Salmon Fillet with Feta Cheese

User Rating 4.5 Star Rating (2 Reviews)

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This is a skillet salmon fillet recipe with Feta cheese, shared by Janet on our form.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

  • 1 to 2 pounds fresh salmon fillet
  • 1 large onion cubes (large cubes)
  • 1 large green pepper (large cubes)
  • 1 red bell pepper (large cubes)
  • 4 large ripe tomatoes (large cubes)
  • 2 teaspoons Italian seasoning (I add little more)
  • 6 cloves fresh crushed garlic (large cloves more for smaller cloves)
  • 2 tablespoons large capers (Spanish capers more flavor)
  • 1 can black olives drained and sliced
  • 1/4 - 1/2 cup extra virgin olive oil(extra virgin only)
  • 1 package Athenos Tomato Basil Feta cheese
  • 1 cup dry white wine (optional)

Preparation:

In large deep skillet add all ingredients except salmon and feta cheese. Simmer for 15 minutes. Place salmon fillet on top of vegetables and cook for 15 minutes on one side. If you are able to turn the fish do so now and cook another 10 minutes. If you are not able to turn the fish just spoon some of the juice and vegetables on top of the fish and cook another 10-15 min. You will then add 1/2 of the feta cheese and wine when you turn the fish. When salmon is done let set for 5 minutes and serve over white rice and sprinkle some of the remaining feta cheese on top.

Janet's Note: I can't tell you how many people have asked for this recipe! It is very easy and so delicious and perfect for guest. I don't have exact measurements because I just made this up one day by adding this and that. I have posted the recipe here before I believe and guessed at the measurements as I am going to do now also. They may vary some but you will get the same flavor.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Dinner Party Delight, Member jenjared

I made this dish for a dinner party and paired it with a panzanella bread salad with greens and red Italian wine. My fiancee is allergic to bell peppers, so I made some modifications. I cut 3 red potatoes and boiled them slightly, skin-on, before adding them to the vegetable mix simmering on the stove. I also cut an acorn squash into cubes and steamed it slightly before adding it to the mix. The acorn squash gave it a nice fall touch, and the heartiness of the potatoes made it unnecessary to serve the dish over rice. I substituted kalamata olives for black olives, simply because I prefer them. I also used fresh herbs where possible, because fresher is always better! It was a great dish, very easy and thoroughly enjoyed by us all.

3 out of 3 people found this helpful.

See all 2 reviews

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