Yield: 4 servings
Serving size: 1.5 cups of stew

Ingredients                                    Quantity

Salmon, skinned, deboned and sliced along the grain in 1 inch pieces      10 oz
Onion, peeled, and diced into ¼ inch cubes                                               1 large
Garlic, peeled and slivered                                                                          4 cloves
pitted Castelvetrano    Olives                                                                      1/2 cup
Dried apricots, quartered                                                                             ½ cup
Tomato, plum rough chopped                                                                      8 each
Paprika, sweet                                                                                             1 tbsp
Salt                                                                                                               2 tbsp
Olive oil                                                                                                        2 tbsp

Method of Preparation 

Trust me, this is going to be good:  In a heavy bottomed pot, add the olive oil, salt, onion, garlic, paprika, and olives. Place the whole mixture over medium heat and cover. Cook for 4-5 minutes until onions are soft and see through.
Add the apricots and tomato, stir, re-cover, and cook for another 10-15 minutes while stirring occasionally. Keeping cooking until your mixture has less liquid (reduce the sauce)
Remove your pot from the stove and gently add in the pieces of salmon. Stir the fish in.  The heat in the mixture will cook the fish for you.
Enjoy!!