The briny saltiness of green olives is a perfect complement to nutty pistachios and spicy-sweet pickled peppers — and an even better complement to cooked salmon.
- ¼ cup chopped pitted green Sicilian olives
- ¼ cup chopped roasted pistachios
- ½ teaspoon chopped rosemary
- 1 tablespoon chopped Peppadew peppers
- 2 tablespoons extra virgin olive oil
MAKE THE RELISH and serve
In a bowl, combine all of the ingredients. Spoon over cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.