|Salmon with Basil Tapenade|
As I started this recipe I was thinking, what a waste of a good piece of salmon! I persevered, and slit my fish as instructed. After all, Dorie seldom lets us down! I purchased a jar of tapenade, that was made with kalamata olives, and that’s what I used. I added the lemon zest, lemon juice, basil and some rosemary; then stuffed my fish with a spoon instead of the plastic bag. After all, it was only one piece of fish…the spoon worked just fine. As everyone in the continental US knows, we’ve been in the midst of a heatwave. There was no way I was turning my oven on to 450°. I decided to grill my fish using Dories method. I heated a piece of foil, coated with olive oil over direct heat. I then added the salmon and browned each side. Finally I turned off a burner and let it cook for a few minutes longer…perfect!
To my surprise, I really enjoyed this dish. I would have really enjoyed making it for someone who might appreciate the wonderful flavors of the olives. Someone to ooh and aah over it with me! I’ll have to give this one a try the next time I have some company over! I served this with grilled asparagus and some brown rice…scrumptious! And Bill also enjoyed his plain salmon!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table”. To see what other Doristas are doing…check it out here.
|Making pockets in the salmon|
|Ready for the grill|
|Incredible! I really enjoyed this one!|