A return to French Fridays with Dorie (and Haiku!)
Haiku time again!
The salmon always gets me.
Its been a long time
You really don’t need to twist my arm much to get me to try out a new salmon recipe. I’m always desperate for a new one. Salmon is served quite regularly in our house despite the ever present danger that it will wear out its welcome due to over-service. As far as entree items go, salmon is one that never seems to take a back seat to its own preparation. I know you know what I mean. So variability of preparation will go a long way toward preventing what I have come to call “salmon fatigue”. Therefore when a good recipe comes along I am all over it…and I will alway share it here with you just in case “salmon fatigue” is a universal affliction.
(If you are a sufferer, be sure to check out my Baked Salmon with Thyme and Cranberries post, the only salmon recipe I know worthy of service at a holiday table…and Not So Poached Salmon with Lemon and Herbs. Both of these recipes get worked pretty hard in order to satisfy our salmon habit.)
And my how time flies! It was just about a year ago that Ms. Dorie inspired our French Friday’s with Dorie group to take on her Salmon and Tomatoes en Papillote. This was an easy to prepare salmon preparation wrapped in foil (or parchment ) with an assortment of vegetables, herbs, tomatoes and lemon. The dish was such a hit at our house that its easy after-work preparation is practically a weekly dinner here.
My weekly salmon
I don’t want to tire of it
So I tried this one.
This Salmon with Basil Tapenade incarnation has olive tapenade mixed with minced basil, lemon juice (and zest), stuffed just prior to a pan fry (for color) and an oven bake to finish. I took Dorie’s suggestion (natch) and served it over a bed of spinach. Oh, and I used a fresh green olive tapenade that is made at my local grocery store and sold on weekends. Green olives go over better in our house than the black ones…
I ask you, what’s not to like?
Salmon with Basil Tapenade
I served this up with some of the Saint-German-des-Prés Onion Biscuits I discovered hidden in the back of my freezer. (These biscuits keep for much longer than she says the do! Trust me.)
Missed you Doristas!
Dedicated cooking group
leader is awol?