David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Salmon with Sun-Dried Tomato and Olive Tapenade

Seafood is popular in France, with over half of all French residents purchasing the fish either fresh or frozen from their local grocery store. Salmon is a bright and flavourful fish that goes well with a variety of flavours. This robust dish features tangy sun-dried tomatoes coupled with a delicious olive tapenade to make a gourmet meal that can fool 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’re bound to make an impression.

Easy Salmon with Sun-dried Tomato and Olive Tapenade

Salmon with Sun-Dried Tomato and Olive Tapenade

blankDavid Scott Allen
This dish is a great centrepiece to enjoy with some field greens, risotto, and a bottle of top-quality French red wine.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dish
Cuisine French
Servings 2 People

Ingredients
  

  • 2 Leeks light green and white parts only
  • 5 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 Chopped Parsley 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.
Keyword Fish, Olives, Salmon, Sun-dried Tomatoes
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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