Tapenade Crusted Salmon
Black Olive Tapenade:
1 1/2 cups Kalamata olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tablespoon fresh lemon juice
2 tablespoons Sun Dried Tomatoes
1/4 cup olive oil
Salt and pepper
Salmon:
4 salmon fillets, 6 ounces each
Salt and pepper
Black Olive Tapenade
1/4 cup pure olive oil
Chopped fresh parsley
Directions:
Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
Salmon: Season the salmon with salt and pepper to taste. Pan Sear each Salmon about one -two minutes per side, transfer to a oven proof greased pan and add tapenade, finish cooking to medium for about 5-6 minutes at 350 degree oven.
I took this from Giada and Love serving it as a Heart Healthy option
Ingredients
Lemon Brodetto:
Pea Puree:
Salmon:
Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
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2 tablespoons olive oil
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1 shallot, diced
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2 lemons, juiced
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1 lemon, zested
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2 cups chicken broth
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1 tablespoon chopped fresh mint leaves
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2 cups frozen peas, thawed (about 10 ounces)
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1/4 cup fresh mint leaves
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1 clove garlic
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup extra-virgin olive oil
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1/2 cup grated Parmesan
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1/4 cup olive oil
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4 (4 to 6-ounce) pieces salmon
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Kosher salt
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Freshly ground black pepper
Salmon in Lemon Brodetto with Pea Puree
