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Salmon with an olive & lemon relish


  • Toss the sliced olives, red onion and lemon with the honey, 4 tbsp oil, the vinegar, seasonings and parsley. Set aside. 
  • Panfry the seasoned salmon in a little hot oil until just under. Drain well. 
  • Serve the fish with a good mound of the salsa on the side.
  • nb.  The salmon can be grilled, if you prefer, and any fish could be used.


  • ½ cup finely sliced pitted olives
  • ¼ red onion, finely chopped
  • 2 lemons, cut into segments, reserving the juice
  • 2 tspn honey
  • olive oil
  • 2 tspn white wine vinegar
  • sea salt & freshly ground pepper
  • ¼ cup Italian (flat leaf) parsley leaves
  • 4 x 180 gm salmon steaks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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