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WILD SALMON WITH ORANGE OLIVE TAPENADE
Serves : 4INGREDIENTS
- 4 ea 5 ounce wild salmon filets
- 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary crumbled
- 1 Large orange preferrably organic
- olive oil cooking spray
- 1 tablespoon Napa Valley organic olive oil
- 4 tablespoons Monterey Gourmet Foods olive and garlic tapenade
DIRECTIONS
Season tops of salmon with salt, pepper and rosemary.
Use a micro plane or citrus zester to procure 1/2 teaspoon of zest from the outside of the orange just the peel, not the white pith.
Spray a large 12 inch skillet with cooking spray. Add olive oil and orange zest to the pan. Heat over medium heat. Add the salmon, skin side down and cook four to five minutes. Use a spatula to flip the pieces over onto the seasoned side and cook four to five more minutes.
While salmon is cooking, stir one tablespoon orange juice into the tapenade. Microwave for 30 to 60 seconds to warm mixture.
Transfer cooked salmon to serving plates and spread 1 1/2 tablespoons tapenade over the seasoned tops of each piece.