Holiday get togethers call for Baked Salmon with Loose Tapenade.
Serves: 4
Prep time: 12 minutes
Bake time: 10 minutes per inch
Special tools: baking tray with parchment paper
Ingredients:
1.5 lb wild salmon
1/2 tablespoons evoo
1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup chopped green olives castelvetrano
4 sun-dried tomatoes chopped
2 tablespoons capers
2 tablespoons sun-dried tomatoes oil
1 clove garlic sliced
6 basil leaves torn
1/2 cup Moscato d’ Asti
1/2 lemon
Method:
For the Salmon:
1. Place salmon on a parchment paper lined baking tray and set oven to 425 convection.
2. Season with olive oil, salt and pepper. Bake for 10 minutes per inch of thickness or eternal temperature hits 125 degrees for a perfect medium.
3. Remove and let rest for 8 minutes
For the Tapenade:
1. In a medium fry pan toast garlic in sun-dried tomato oil. Add olives, sun-dried tomatoes and capers. Deglaze with Moscato d’Asti and finish with torn basil.
2. Dress on your side of salmon, sprinkle with lemon juice and always serve with a chilled glass of Moscato d’Asti.