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.
I ask you, what's not to like?
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?
Salmon with Basil Tapenade
Salmon with Basil Tapenade
Adapted From "Around My French Table" and "Bookend Babes"
- 1/4 cup Black Olive Tapenade (recipe to follow or you may use store bought)
- 1/4 cup minced basil and/or mint
- the zest and juice of 1 lemon
- 4 5oz salmon fillets (skin on and cut from the center portion)
- Salt (to taste)
- 1/3 cup olive oil
In a small bowl stir together the tapenade, 2 tablespoons of the herbs, and half of the lemon zest and juice. Season with black pepper and taste. You may not need to add salt as the tapenade is salty. Spoon out a geneous tablespoon of the tapenade mix and set it aside for the sauce. Place the remaining tapenade in a zip lock bag, seal the bag and snip off a small corner of the bag. The tapenade mixture can be made up to 2 days in advance.
Cut two small pockets in each fillet that run paralel to the skin to fill with tapenade. The easiest way to do this is to lay the fillets skin side down on a cutting board, and using a paring knife cut 2 slits through the fish about 1 long, on either side of the center of the fillet. Squeeze a little of the tapenade into each pocket, “massaging” the salmon if necessary so that the tapenade fills the pockets evenly without squirting out of the sides. Season the fillets lightly with salt and pepper.
Heat 2 tablespoons of the olive oil in the skillet over high heat. When it’s hot, slip the fish into the pan, top side down, and cook for 2 minutes, then turn the fillets over and cook for 2 more minutes. This will give the fish a nice color. Slide the skillet into the oven and roast the fillets for 6 minutes, at which point they should be slightly jiggly in the center. Set the skillet down on a heat proof surface, cover with foil and let it rest for 5 minutes.
For the sauce, stir 3 to 4 tablespoons of olive oil into the reserved tapenade (it will look like a thin vinaigrette with specks of olive). Season to taste with more lemon zest and juice, stir in the remaining 2 tablespoons of herbs, and finish with salt and pepper.
Serve the salmon with the sauce spooned over it.