Angelakis Weekly Seafood Specials
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Salmon with Tapenade Crust

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 recipe-serves-2

 

 

 

 

You Need: (Serves 2)

  • 1 pack Skin-on Salmon
  • 4 tablespoon black olive tapenade
  • 800g tinned cannellini beans, drained and rinsed
  • parsley, coarsley chopped
  • 1 small red onion, finely sliced
  • 10 caperberries, halved
  • drizzle of balsamic vinegar

Method:

  1. Pre-heat oven to 220C degrees
  2. Rub salmon with olive oil and salt skin side only
  3. Heat a grill pan to med-high heat and sear salmon skin side first for 2 minutes, then turn to seal for less than 1 minute all other sides
  4. Spread tapenade evenly over top side of salmon portion only, place on oven tray and bake 3 minutes in hot oven
  5. Combine remaining salad ingredients and serve with salmon