Dining and Cooking
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Seared Salmon With Mussels and Olives

Ingredients

  • 2 tablespoons unsalted butter
  • 2 shallots peeled and minced
  • 2 cups white wine
  • 4 pounds mussels cleaned
  • 1 lemon
  • 3 tablespoons slivered oil-packed sun-dried tomatoes drained, reserving
  • 1 tablespoon of the oil
  • 1 tablespoon pitted and slivered Kalamata olives
  • 1 tablespoon pitted and slivered Picholine olives
  • 1 tablespoon pitted and slivered Nicoise olives
  • 1 tablespoon pitted and slivered Ligurian olives
  • 1 tablespoon Champagne vinegar
  • 3 tablespoons pitted and slivered oil-cured black olives
  • 1 tablespoon chopped fennel tops
  • 1 tablespoon canola oil
  • 4 6-ounce pieces of salmon fillet trimmed
  • Sea salt and freshly ground pepper to taste
  • 1 tablespoon thinly sliced fresh oregano leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      974 calories; 48 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 11 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 90 grams protein; 235 milligrams cholesterol; 1528 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Heat 1 tablespoon of butter in a large pot over medium heat. Add the shallots and sweat until softened, about 5 minutes. Add the wine and bring to a boil. Add the mussels, cover the pot and cook until they open, stirring occasionally, about 6 minutes.
  2. Take out the mussels and set aside to cool. Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.
  3. Meanwhile, pick the mussels from the shells, discard the shells and refrigerate the meat. With a vegetable peeler, remove the zest from half of the lemon. Cut the zest into fine julienne strips and blanch in boiling water for 30 seconds. Drain. Juice the other lemon half (about 1 1/2 teaspoons) and set aside.
  4. Combine the lemon zest, 1 tablespoon of sun-dried tomatoes, and the first four types of olives. Set aside.
  5. In a small saucepan, combine the reduced mussel broth, vinegar, black olives, fennel tops, remaining sun-dried tomatoes and the 1 tablespoon of tomato oil. Place over medium heat and cook 4 minutes. Stir in the lemon juice. Melt the remaining tablespoon of butter in a large skillet over medium heat, add the mussels and cook just to warm them through. Keep warm.
  6. Heat the oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear the salmon until browned on both sides and slightly undercooked in the center, about 3 1/2 minutes per side.
  7. Place 1 piece of salmon in the center of 4 plates and surround with the sauce and mussels. Top with the olive mixture and sprinkle with oregano. Serve immediately.

1 hour

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