Seared atlantic salmon with mixed salad and tapenade dressing

March 12, 2007 at 11:29 am 1 comment


This was a fabulous Saturday night dinner for one. I used a small piece of salmon – approximately 80g, and it was plenty for me. But of course you could increase the portion.

The foundation of the dressing is black olive tapenade – I used the Always Fresh brand, which is available in most supermarkets, but you could substitute any other that you might have.

The saltiness and sourness of the tapenade is balanced in this dish with the sweetness of the nectarine in the salad, and the result is a very indulgent but yet still comparably healthy meal. Enjoy


~1 fillet of atlantic salmon

for the salad:
~10 cherry tomatos, halved
~1 small lebanese cucumber, diced
~1 cup baby spinach leaves
~2 artichoke hearts, quartered
~1 yellow flesh nectarine, diced

for the dressing:
~2 teaspoons black olive tapenade
~1 tablespoon good quality olive oil
~squeeze of fresh lemon
~coarsely ground black pepper


Sear the salmon in a very hot frying pan. I like to cook my salmon rare-medium rare, but if you prefer it well done, it will still work out.

In a salad bowl, combine all ingredients and toss. Combine salad dressing ingredients in a jar and shake well, Dress the salad with 3/4 of the dressing and toss to combine. Reserve a little of the dressing for the salmon.

To serve, place a portion of the salad on a plate. Place the salmon on top and using a teaspoon, drizzle a little of the salad dressing on the salmon. Serve immediately.

I served this dish with a beautiful white wine from the Margaret River wine region – a Stella Bella SSB.

Entry filed under: food, wine.

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1 Comment Add your own

  • 1. chapan  |  March 12, 2007 at 1:13 pm

    What a meal! I just started a diet last week, but I think I can include this dish on my weekend menu–don’t have much time during the week to devote to the preparation –as it not only looks heavenly, but it is also healthy.

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