Salmon with Cherry Tomatoes, Olives and Capers

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This is such a great and easy way to serve roasted salmon. Plus, it looks and tastes so summery and delicious. I was served something similar to this, at a hotel in London. It looked far more refined than mine but it tasted more or less the same. Actually, the addition of mint and oregano make this more aromatic and fresh. The olives are the star if you ask me and they work so well with the salmon. The olive oil and balsamic vinegar helps release the juices from the cherry tomatoes and this creates a fresh and bright dressing for the fish. Just spoon it over before serving and there you have it. An easy, healthy and delicious meal. Continue reading

Roasted Sea Bream with Green Olives and Coriander

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In Cyprus we like our olives “tsakistes”. The direct translation of the word is “crushed”. That of course, doesn’t mean we crush them to bits. Actually, we crush them by hand with a stone, only until they split. Then we cure them and dress them with olive oil, lemon, garlic and crushed dried coriander. They are to die for. Especially if you have a crusty bread to dip in the juices.

We also like our fish roasted or grilled and then served with “ladolemono”. Continue reading