Mediterranean diet – Moroccan Olive Oil

Mediterranean

diet

Renowned for its nutritional virtues, the Mediterranean diet is based on high consumption of fresh and dried fruits and vegetables accompanied with aromatic plants and condiments, bread and cereals, olives, dairy products, but especially olive oil.
Being the main source of fat in the Mediterranean diet, olive oil is distinguished from other vegetable oils for its high content of oleic acid, as well as for being rich in polyphenols, which gives it its anti-inflammatory and antioxidant properties.
As a Mediterranean cuisine, Moroccan gastronomy is an integral part of the Mediterranean culinary heritage, where ethnic varieties & regional specialties are the essences of the cooking.

Salmon with Warm Tomato-Olive Salad RECIPE COURTESY OF FOOD NETWORK KITCHEN From: Food Network Magazine

5 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoons plus 1 teaspoon red wine vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
Kosher salt
4 6-ounce salmon fillets (about 1 1/4 inches thick)
1 clove garlic, coarsely chopped
1/2 cup coarsely chopped pitted kalamata olives
2 medium beefsteak tomatoes, cut into 1-inch chunks
1 cup sliced celery (inner stalks with leaves)
1/4 cup roughly chopped fresh mint

Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil.
Whisk 2 tablespoons olive oil, 1 tablespoon red wine vinegar, the honey, the red pepper flakes and 1 teaspoon salt in a small bowl.
Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze.
Broil until golden brown and just cooked through, 4 to 6 minutes.
Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife.
Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes.
Transfer the mixture to a bowl and add the tomatoes, celery and mint.
Season with salt and toss to combine.
Serve with the salmon.