Categories Salmon RecipesSeafood Recipes

Pan Seared Salmon with Tapenade

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

Rebecca