With thanks from Jamie Kennedy, Seasons

FOR THE RISSOLE
2 medium potatoes, cooked and peeled
3 tbsp./ 45 mL pitted Niçoise or Spanish olives
3 tbsp./ 45 mL Roasted Red Peppers
1 clove garlic, finely chopped
2 Tbsp./ 30 mL olive oil for cooking
3 Tbsp./ 45 mL ripe tomato concassé
Salt and freshly ground pepper to taste

FOR THE SALMON
6, 5-oz./ 140-g fillets fresh wild salmon, at room temperature
Salt to taste
½ tsp./ 2.5 mL chopped fresh chilies
2 Tbsp./ 30 mL olive oil for cooking
2 Tbsp./ 30 mL fresh lemon juice
1 tsp./ 5 mL fresh summer savory leaves

Serves six
Preheat an oven to 400°F/200°C. Dice the cooked potatoes. Dice the olives, peppers, and tomatoes to a uniform size. Sauté the garlic in frying pan with the olive oil. Add the potatoes and place the pan in the oven for 10 minutes. When potatoes are golden brown, add the olives and the peppers. Reserve the tomato concassé. Return the pan to the oven for 10 more minutes, stirring occasionally.

Meanwhile, season the salmon with salt and chilies. Heat a frying pan on high heat and add the cooking oil. Sear the salmon for 2 minutes on each side and then place the salmon pan in the oven with the vegetables to finish cooking, about 5 minutes. Remove salmon and vegetables from the oven at the same time.

Presentation:
Warm six dinner plates. Place a salmon fillet on each plate. Sprinkle each fillet with lemon juice. Stir the tomato concassé and the summer savory into the rissole vegetables. Place a mound of the rissole beside each salmon fillet. Serve at once.