1 1/4 cups or one whole package of Atour Foods Kaymak
3 pounds salmon fillet,
with skin, pin bones removed
20 kalamata olives, pitted, coarsely chopped
15 cherry tomatoes, finely chopped
1 1/2 teaspoons dried oregano
6 cloves fresh garlic, minced
2 tablespoons chopped dill
1. Preheat oven to 375.
2. Cover a baking pan with parchment paper. Place salmon onto pan. Set aside.
3. In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove 3/4 cup of Kaymak and transfer to small bowl. Mix in tablespoon of chopped dill. Spread dilled Kaymak in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of the salmon. Bake for 30 minutes.
4. Stir remaining tablespoon of dill with remaining Kaymak. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of the dilled Kaymak and a fresh oregano sprig. Enjoy!
6 Servings (12 oz per serving)