This week´s recipe for the French Friday`s with Dorie group is Salmon with Basil Tapenade. The ingredients for this dish already sounded delicious to me. What is not to like about a recipe that requires you to use fresh salmon, homemade black olive tapenade, basil, lemon, pepper, salt and some olive oil.
My fishmonger had wonderful Norwegian salmon and he cut perfect fillets from the thick center portions (no filleting any flounder required for this recipe, and I was relieved). I ended up buying enough fish to feed eight people, it was easy to double the recipe. I prepared the black olive tapenade and added fresh basil, lemon juice, pepper and fine sea salt. Since I made the tapenade with extra virgin lemon olive oil, I did not add lemon zest to the mix. I cut two pockets in each piece of salmon, filled the incisions with the basil tapenade, gave each piece a “little massage” (that was Dorie´s idea, not mine!) and cooked the salmon exactly as specified in the recipe.
I served the salmon with miniature new potatoes, more of the lemon olive oil, extra tapenade and a small purslane salad. All of the taste testers were extremely pleased with the way the salmon tasted and loved the taste of the tapenade, mini potatoes and purslane salad together with the fish. This recipe is definitely a keeper and it scored extra points for ease of preparation. This is simply a wonderful recipe!
What a treat!
Purslane (“Portulak”) - since I love the taste and look of this unusual salad, here is a wonderful quote with respect to purslane that I found while doing a bit of research on salad recipes: “ You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere”. Ian Knauer, Gourmet, August 2008
To see how the other Doristas prepared the Salmon with Basil Tapenade, please click here.