This wonderful recipe come from Bread and Butter,
Pan-Seared Salmon with Olive and Sun-dried Tomato Tapenade
Ingredients:
- 2 salmon fillets
- 3 Tbsp butter
- salt and pepper
- dry oregano
- Juice of half lemon
- Black Olive & Sun-Dried Tapenades (recipes below)
Method:
- Preheat your oven to 375˚F
- Season the salmon filets with salt, pepper, and oregano.
- Melt the butter in a oven-safe skillet and add the lemon juice. When the butter has melted. Place the filets. Sear each side for 1-2 minutes per side depending on thickness. Once all sides have been seared, place the skillet in the oven for 5-10 minutes to let the inside of the salmon slightly cook through.
- Remove from the oven and serve. Top with some black olive tapenade or sun-dried tomato tapenade.
Tapenade
- 20 black or kalamata olives (pitted)
- 1/2 Tbsp capers
- Juice of half lemon
- 1/8 c extra virgin Olive oil
- pepper
Method:
- Combine all ingredients in the food process and blend until a paste-like consistency.
Note: to make it into a sun-dried tomato tapenade, add a few sundried tomato that has been preserved in oil. The oil from the tomato will replace the 1/8 c extra virgin olive oil that is called for in the ingredients. Add more, if needed.
I served the salmon with some fresh slices of tomato over a small bed of lettuce. You can serve the tapenade as a appetizer as well on crackers or on crostinis
Pan Seared Salmon with Tapenade