Dorie Greenspan’s Salmon with Basil Tapenade

Saturday is my favourite day of the week. I don’t get to sleep in, unfortunately. But no matter, because the upside of an early wake up time is that more activities can be squeezed in before the kids drop down for their afternoon nap.

As I have raved on before here (see my entry on Saturday, June 23, 2012), we love lugging our children to the St Lawrence farmers’ market every Saturday; it’s almost like a religion for us. Filling our grocery bags with the season’s best produce, fresh fish and organic chicken from a local farm, it is an activity we look forward to every week. One of the great things about it is that it opens early. And since having kids who wake up no later than 7:30 every morning means we can be done with a leisurely breakfast and out of the door before nine, having a farmers’ market that opens early is a huge bonus for us.

Today, I bought a piece of salmon and some black olives with the intention to try out Dorie Greenspan’s recipe for salmon with basil tapenade, taken from her book, Around My French Table, a book I’ve borrowed countless of times from the library. If that is not a sign that I should go out and buy that book already, I don’t know what is. Honestly, I don’t know what I’m waiting for.

The salmon turned out really good; the tapenade complemented the oily salmon and the sharpness of the lemon cuts through all that richness. There is a good amount of tapenade left over and I am planning to use it as a dressing for pasta for one of our dinners next week. Bingo, making a tapenade today that serves double duty as a future dinner – what’s not to love? As a side, I made spinach pilaff, following a recipe by Anjum Anand from her book, Indian Food Made Easy. Another awesome dinner!


4 thoughts on “Dorie Greenspan’s Salmon with Basil Tapenade

    1. Thanks, Chui!! :)
      Very simply, I drizzled a little olive oil and seasoned the salmon with salt and pepper, then roasted it skin side down on a foil-lined baking tray in a 450F degree oven (230 celcius for you) for about 12 minutes. Take it out and cut it in the middle to check if it’s done to your liking.
      For this recipe, I made a deep slit in the side of the salmon and stuffed the pocket with black olive tapenade before roasting it.

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