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Easy Salmon with Sun-dried Tomato and Olive Tapenade

Salmon with Sun-Dried Tomato and Olive Tapenade

David 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


  • 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


  • 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
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