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