Crispy Skin Salmon with Olive Tapenade
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Crispy Skin Salmon with Olive Tapenade
Recipe by Michael Weldon
Ingredients
2 skin on salmon pieces
½ cup kalamata olives
½ cup green olives
1 shallot
2 confit garlic cloves
½ cup Squeaky Gate extra virgin olive oil
1tbs red wine vinegar
½ bunch parsley
½ tsp black pepper
sea salt
1 lemon
Raco frypan
Method
Place a frypan over a medium heat. Add drizzle of extra virgin olive oil then place the salmon skin side down on the pan. Place a plate over the top if the fish to press it flat cook like this for 2 minutes then remove the plate and continue cooking. You want to cook the salmon 90% of the time on the skin to get beautiful crispy skin.
In a mortar and pestle combine olives, shallot, garlic, parsley and a pinch of salt. Pound into a paste. Add the extra virgin olive oil and red wine vinegar, mix into a sauce.
When the meat up the side of the fish has changed colour gently flip over the fish, turn the heat up, and cook until cooked through.
Serve the sauce on the base of plate and place the salmon on the top. Serve with some boiled baby potatoes and a crisp green salad.
