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.
Ingredients
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
Directions
Combine and Serve
In a bowl, combine all of the ingredients. Spoon over cooked fish.
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