Monday, August 28, 2017

Poached Salmon with Olive Tapenade

As we work on cutting back on carbs and eating more omega-3s, I whipped up a quick salmon dinner on this busy weeknight. Lay this on top of a bed of steamed lentils and you have a filling, healthy meal.


Ingredients serves 4
  • 1 to 1½ pounds salmon fillets (I prefer local, wild-caught)
  • freshly ground black pepper
  • juice from 1 organic lemon
  • 3 garlic cloves, peeled and crushed
  • 1 T olive oil
  • water

Tapenade
  • 2 C whole olives (I used a combination of Picholine and Niçoise)
  • 3 t brined capers
  • 1 t brine from the capers
  • 3 to 4 anchovies, olive oil-packed
  • 1 large clove of garlic, minced
  • zest from 1 organic lemon
  • juice from 1 organic lemon
  • olive oil

Procedure
Sprinkle the salmon fillets with a little pepper and place them flat in the bottom of a rimmed pan. Pour in enough water to come up halfway on the fish and add the garlic. Bring to a simmer on medium heat. Cover and poach for 5 to 10 minutes. Length of cooking time will depend on the thickness of the fish.

Tapenade
Remove the pits from the olives with a pitter or a sharp knife. Place all of the ingredients except the olive oil in the bowl of a food processor. Process to preferred texture; I left this one chunky and rustic. Let stand for, at least, 10 minutes before serving.

Adjust seasonings as needed. Served immediately.


I served this with a green salad, tomatoes, and sprouted pumpkin and sunflower seeds.

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