Buca di Beppo Salmon Siracusa

Source: ktrk - Houston, Texas

2 ounces Calamata olives, pitted
2 ounces white wine
2 lemon wedges
4 ounces bruschetta mixture
4 ounces artichoke hearts, quartered
1 ounce garlic, chopped, peeled
2 ounces capers
2 ounces lemon juice
2 ounces olive oil
1 tablespoon oregano, dry
1 teaspoon pepper
1 teaspoon salt
2 ounces garlic
Olive oil
15 ounces fresh salmon

Fresh salmon filet should be 6-8 pounds and pin bone out. Remove the skin from fresh salmon and portion to 5 ounces each. Brush both sides of fresh salmon lightly with garlic olive oil and sprinkle with salt, pepper and oregano. Refrigerate.

In saut pan combine remaining ingredients except for lemon wedges and heat. Make sure the olives are cut in half. When liquid is hot, add marinated fresh salmon, cover and cook until fish is cooked (approximately 5 minutes). Fresh salmon should be firm but tender to the touch.

To serve place 1/2 of sauce on a 15-inch platter. Place fresh salmon on sauce. Top with remaining ingredients and garnish with lemon wedges.

Don't overcook the salmon or it will be too dry and tough. Use fresh Atlantic or Pacific salmon only.