Olive-lemon relish from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • Jane on March 28, 2014

    Breadcrumbs did a great job describing the recipe. I made this to go with the Seared Salmon with White Beans and Spinach (though I used cod). I didn't have any green olives so used black Kalamata but everything else was as the recipe though I used regular lemon rather than Meyer. It had a good combination of flavors and would work with any fish. BL also suggests using it with roasted chicken, grilled eggplant of lamb and I could see that working too.

  • Breadcrumbs on March 14, 2014

    p. 187 We loved this relish! BL suggests this relish be served with a salmon dish on the preceding page and I can certainly see the brightness and acidity of the lemon working beautifully with the richness of salmon. Unfortunately, I didn’t have salmon so I opted for snapper. I dusted my snapper with seasoned flour and fried it in a little olive oil to give it a little extra richness and to compliment its sweet nutty flavour. Of all things I didn’t have Italian parsley (well I did but it was brown!!) so I brightened the otherwise olive-colored mix with a combination of chopped chives and fennel fronds. I have to say that the fennel was really nice with the lemon and complimented the fish as well. We especially liked the subtle sweetness of this recipe. It’s definitely something I’d make again. I can imagine it would be lovely atop some smoked salmon in an appetizer course as well. Delicious! Photos here: http://chowhound.chow.com/topics/967245#8811771

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