Fellow Doristas, brace yourselves. This was a hubby approved entree!!! After weeks and weeks of tweaking Dorie’s recipes to please my family, this was a home run…as written. Salmon fillets were seasoned then injected with a mixture of black olive tapenade, basil, lemon zest and juice. Two slits were made in each fillet, and a ziplock bag was used to pipe in some of the doctored up tapenade. Quickly browned in a cast iron skillet, the fish was then transfered to the oven to finish cooking…and finally served with more of the olive mixture thinned with olive oil. Simple, yet elegant enough for company…I think I say that about all of Dorie’s recipes! Of course, my kids ate hot dogs :/ I’m working on them, too.
Bill’s piece was served without the topping…black olives are my favorite and he’s more of a green olive stuffed with pimento kind of guy. OK one more savory post to come, then back to the sweet stuff on Monday. If you’re like me, you’re itching for a decadent dessert…so stay tuned!
This recipe can be found in Around My French Table by Dorie Greenspan on page 305.
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Next time call me when you have extra pieces!
I can hear your excitement from your post. How wonderful that your husband enjoyed this dish, too. I’m trying to convince my husband potatoes are so good, but he’s not that into it… so wrong. LOL. My whole family love salmon, and I have never prepared it with basil – love the new challenge. 