In Calgary’s northwest, one can find family owned and operated, Calypso’s Greek Taverna, and most likely Peter Kaitsas, chef and owner. It’s hard to talk about Greek cuisine without talking about lamb, and Kaitsas is justifiably proud of their lamb dishes like their padaikia, the kleftiko, and of course lamb souvlaki. But as chef laughingly shares when asked what he likes about Greek cuisine, “Everything! The blending of flavours and the satisfaction after eating an authentic Greek dish are what we think draws many to it.”
Kaitsas points out traditional ingredients that are a must-have, “good Greek olive oil, garlic, lemon, and oregano are absolute necessities.” But he’s also well aware of local food, and tries to support local producers and ingredients – the fresher the better of course. As for any additional tips, chef makes a good point, “Have fun with it! If something goes wrong, just yell “Opa!” and keep going!”
The restaurant offers wild Pacific salmon as a special, but has shared a dish they make at home for family, a Solomos Plaki (Mediterranean-style Salmon).
6 salmon fillets, skin removed
2 heads of garlic, peeled and thinly sliced
3 large onions, thinly sliced
2 cans diced tomatoes, 440 mL
½ bunch of fresh parsley, chopped
1 Tbs (15 mL) tomato paste
2 Tbs fresh dill, minced
1 Tsp chopped fresh mint
1 cup (240 mL) extra virgin olive oil
3 large potatoes, cut in half and thinly sliced
3 cups (720 mL) water
To taste salt and pepper
- In a large pan mix all ingredients together except water and salmon. Pour water over mixture, stir well.
- Bake at 450˚F for 30-40 minutes until potatoes are cooked and mixture is simmering.
- Remove from oven and place salmon fillets across the top of the mixtures. Once placed, spoon mixture over the fillets so they are generously covered. Shake pan to resettle the mixture base to level. Place in oven and bake until salmon fillets are cooked and flaky. Approximately 40-50 minutes. Serve with crusty bread and salad of your choice, we suggest Greek!