29 May

Wild Salmon with Olive Tapenade

By Linda Gassenheimer

Give the Memorial Day Cookout a touch of elegance with this easy grilled seafood entree for two.
It’s a luxury to savor salmon this time of year. Try it with olive tapenade, a paste made from olives, garlic, olive oil and herbs. There are many good varieties on the market.

The fish is cooked on a grill with a lid. If you don’t have one, I’ve given broiler directions.

Roasted potatoes and asparagus complete this spring meal.

Helpful hints

Pair it with a pinot noir.

You can find good quality wild salmon in the frozen-food case at many markets. You also may use farmed salmon.

1 (12-oz.) skin-on salmon fillet, about 1 inch thick

1 tablespoon olive tapenade

To prepare the fish indoors, place an empty baking tray about 6 inches from the broiler while you preheat it. When hot, place salmon on the tray and broil 8 minutes. Remove fish, spread tapenade on top and broil 1 more minute.

To prepare outdoors, heat the grill until it is very hot. Then, with a charcoal grill, move the hot coals to the side; with gas, turn off the burners.

Spread the tapenade over the salmon and place skin-side down on the grill grates. Close the lid and cook 8 minutes. Test by making a small cut in the thickest part; the flesh should be opaque, not translucent. Slide a wide spatula between the meat and skin, remove the meat and divide between 2 plates.

Per serving: 258 calories (44 percent from fat), 12.6 g fat (1.9 g saturated, 4.8 g monounsaturated), 96 mg cholesterol, 33.9 g protein, 0.5 g carbohydrates, 0 fiber, 88 mg sodium.

The Wichita Eagle


Olive oil spray

¾lb. potatoes, scrubbed but unpeeled

Salt and freshly ground pepper

1 lb. asparagus, trimmed

½tablespoon olive oil

Heat broiler. Line a baking tray with foil and spray with olive oil. Cut potatoes into ½-inch cubes, place on tray and spray with oil. Sprinkle with salt and pepper. Place about 6 inches from the broiler for 5 minutes.

Turn potatoes and add asparagus; spray with olive oil and season with salt and pepper. Broil 10 more minutes or until potatoes are soft. Toss potatoes with olive oil. Makes 2 servings.

Per serving: 223 calories (21 percent from fat), 5.3 g fat (0.8 g saturated, 2.5 g monounsaturated), 0 cholesterol, 8.6 g protein, 39.5 g carbohydrates, 6.9 g fiber, 8 mg sodium.

Source & Link

Leave a Reply