Tapenade Crusted Atlantic Salmon

By Executive Chef Sameer Shah

Method of preparation:

  • Pre heat oven to 180o c, Season salmon with salt and pepper on both sides.
  • Place on the hot plate and sear on both sides for approximately 1 minute. Place in oven for         3-5 minutes.
  • After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes, depending on the desired doneness.
  • To plate, place salmon on top bed of sautéed asparagus and zucchini petals, place grilled turned potatoes beside the vegetables and spoon morel sauce over.
  • Just before serving add tomato and herbs for garnish.


For Tapenade:

  • Coarsely chop together kalamata olive, green olives, garlic and olive oil.


For Morel sauce:

  • Boil white wine and shallots over moderate heat until liquid reduces to half the quantity.
  • Lift pan from the heat add butter and whisk constantly
  • Then season to taste and pass sauce through a mess sieve, add chopped soaked morels.

Ingredients:

  • 60    ml -    Oil
  • 900    gms -    atlantic salmon
  • 600    gms -    Potato
  • 10    gms -    morels
  • 40    gms -    butter
  • 30    ml -    cream
  • 20    gms -    salt
  • 20    gms -    capers
  • 20    gms -    green olives
  • 250    gms -    asparagus
  • 20    gms -    garlic
  • 250    gms -    potatoes
  • 100    gms -    carrot
  • 100    gms -    zucchini
  • 40    gms -    Kalamata olives