Wild Salmon with Orange-Olive Tapenade

Serves 4

printer friendly version

his is a fast and easy weeknight dish that tastes like you spent a lot of time on it. Olive tapenade is a thick paste made from olives, olive oil and spices that is often used as a condiment on vegetables and fish. The orange zest and orange juice brighten up the flavors and add a nice balance to the olive tapenade.

Ingredients:

• 4 ea 5-ounce wild salmon filets
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary, crumbled
• 1 Large orange, preferrably organic
• -cooking spray
• 1 tablespoon Napa Valley organic olive oil
• 6 tablespoons Cantaré olive tapenade

Instructions:


1. Season tops of salmon with salt, pepper and rosemary.

2. Use a micro plane or citrus zester to procure 1/2 teaspoon of zest from the outside of the orange (just the peel, not the white pith).

3. Spray a large 12-inch skillet with cooking spray. Add olive oil and orange zest to the pan. Heat over medium heat. Add the salmon, skin side down and cook four to five minutes. Use a spatula to flip the pieces over onto the seasoned side and cook four to five more minutes.

4. While salmon is cooking, squeeze one tablespoon of juice out of the orange and stir orange juice into the tapenade.

5. Transfer cooked salmon to serving plates and spread 1 1/2 tablespoons tapenade over the seasoned tops of each piece.

Each piece of salmon with 1 1/2 tablespoons tapenade contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 280       17 g     3 g     0 g     80 mg  420 g     2 g     0 g     0 g     29 g     1% DV 4% DV 5% DV 14% DV