1 (8 ounce) can sliced black olives, drained
8 fillets salmon
2 tablespoons honey
1 tablespoon distilled white vinegar
1 teaspoon chopped fresh mint
1 (2 ounce) package slow cooking almond meal
1 1/2 cups red wine
1 1/2 cups smooth vegetable oil
1 (8 ounce) can tomato sauce
In a small bowl, whisk together olive oil, honey, vinegar, mint, oil and olive oil mixture. Cover and refrigerate in an airtight container. Drain off liquid and sprinkle salmon mixture on top of olives. Pour wine mixture over salmon.
Heat olive oil and butter over medium heat in a large nonstick skillet, until shimmering. Heat over medium heat and add fish; cook about 5 minutes, casting a few larger strands of fish onto the bottom of the pan in order to prevent sticking. Remove fish from pan.
Mix tomato sauce with cherry juice and egg with a slotted spoon, whisking frequently until chocolate is formed. Serve salmon slices with fish sauce (optional).