Easy Salmon with Sun-Dried Tomato and Olive Tapenade
Seafood is popular in France, with over half of all French residents purchasing fresh or frozen fish from their local grocery store. Salmon is a bright and flavourful fish that goes well with various flavours. This robust dish features tangy sun-dried tomatoes and a delicious olive tapenade to make a gourmet meal that fools anyone into thinking you’re a pro. Pair it with a complex red wine, like Mon Coeur Côtes-du-Rhône from Jean-Louis Chave, and you’ll make an impression.
Salmon with Sun-Dried Tomato and Olive Tapenade
This dish is a great centrepiece to enjoy with some field greens, risotto, and a bottle of top-quality French red wine.
Ingredients
- 2 leeks light green and white parts only
- 5 fresh basil leaves
- 3 tbsp butter chilled
- salt
- freshly ground white pepper
- 4 sun-dried tomatoes chopped
- 8 Oil-Cured Olives pitted
- 1 tbsp capers drained
- 4 sprigs thyme leaves stripped
- 1 tbsp chives chopped
- 1 tbsp parsley chopped, plus extra for garnish
- 2-3 tbsp olive oil
- 2 6-oz Salmon Fillets skinless
Instructions
- Slice leeks in half lengthwise, loosen the layers and run them under cold water to wash out any sand or dirt. Cut the halves into 1/2-inch thick slices and place them in a saucepan of salted water. Bring to a boil, then simmer until leeks are fully tender – about 6 minutes. Drain and place leek slices in a blender with the basil leaves and butter. Purée until very smooth and return to the saucepan to keep warm, and season well with salt and freshly ground white pepper.
- Next, place the sun-dried tomatoes, olives, capers, herbs, and olive oil in a small processor or spice grinder; purée until it forms a chunky paste.
- Divide and spread the paste among the tops of the two salmon fillets, pressing it gently to adhere.
- Place salmon on an oiled baking sheet and roast for 8-10 minutes, depending on thickness and your preference. (Our fillets we about 1 inch thick, and were perfect after 9 minutes.)
- To serve, spoon some of the leek-basil purée on a dinner plate and top with salmon. Sprinkle with parsley.
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