Grilled Salmon with Olive Tapenade
Summary
Okay, seafood aficionados, time to unite! Imagine this: a perfectly grilled salmon, its skin crispy, its flesh tender, topped with an olive tapenade that’s just bursting with Mediterranean vibes. This Grilled Salmon with Olive Tapenade isn’t just a meal; it’s a journey—a culinary ride from your kitchen straight to a sun-kissed Grecian beach. So, get those chef hats on, and let’s bring the Mediterranean to our plates.
Ingredients for Grilled Salmon with Olive Tapenade
- Salmon Fillets: Go for 4 decent-sized pieces
- Olives: A mix of green and black, about 1 cup, pitted and chopped
- Capers: A tablespoon should do
- Garlic: 2 cloves, minced (because garlic is life!)
- Lemon Zest: From one whole lemon
- Lemon Juice: Squeeze out half of that lemon
- Olive Oil: 3 tablespoons, good quality stuff
- Fresh Parsley: A small bunch, finely chopped
- Salt & Pepper: To make those flavors pop
Preparation Time: Around 20 minutes to get all prepped and hyped
Cooking Time: Just 15 minutes of sizzling action
Serves: 4 lucky folks
Nutritional Bits Per Serving of Grilled Salmon with Olive Tapenade
- Calories: A good 450
- Protein: A robust 35 grams
- Fat: Around 30 grams
- Carbs: A light 3 grams
- Dietary Fiber: Barely there, 1 gram
- Sodium: Not too shabby, 300 mg
Let’s Dive In:
- First, let’s talk tapenade. In a mixing bowl, toss in the olives, capers, garlic, lemon zest, half the olive oil, and some parsley.
- Mix it all up until it’s a chunky, flavorful paste. That’s your tapenade. Set it aside for now.
- Fire up that grill! Medium-high should do.
- Season your salmon fillets with a sprinkle of salt and pepper.
- Place them skin-down, and let them get their grill on for about 7 minutes.
- Flip, and give the other side another 7 minutes.
- Once they’re looking golden and perfect, transfer them to a plate.
- Drizzle the lemon juice over the top.
- Finally, spoon a generous amount of your tapenade on each fillet.
Little Nuggets of Wisdom:
- For extra zing, add some chili flakes to the tapenade.
- Not a grill person? A skillet on the stovetop works too.
- Pair this with a crisp white wine if you’re feeling fancy.
Plating Like a Pro:
- Lay down the Grilled Salmon in all its glory.
- Maybe add some steamed veggies or a fresh Mediterranean salad on the side.
- A dash of extra lemon never hurt. Go on, give it a squeeze.
There’s something about grilled salmon that just screams sophistication, and that olive tapenade? It’s like a flavor-packed cherry on top. Dive in, enjoy, and remember, good food is all about the journey and the destination. Here’s to Mediterranean dreams and delicious realities! Cheers from the AH7 fam, making every meal a voyage of discovery.
Grilled Salmon with Olive Tapenade
Okay, seafood aficionados, time to unite! Imagine this: a perfectly grilled salmon, its skin crispy, its flesh tender, topped with an olive tapenade that’s just bursting with Mediterranean vibes. This Grilled Salmon with Olive Tapenade isn’t just a meal; it’s a journey—a culinary ride from your kitchen straight to a sun-kissed Grecian beach. So, get those chef hats on, and let’s bring the Mediterranean to our plates.
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Nutritions
Nutrition Facts
Grilled Salmon with Olive Tapenade
Amount per Serving
Calories
450
% Daily Value*
Fat
30
g
46
%
Sodium
300
mg
13
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Salmon Fillets: Go for 4 decent-sized pieces
- Olives: A mix of green and black about 1 cup, pitted and chopped
- Capers: A tablespoon should do
- Garlic: 2 cloves minced (because garlic is life!)
- Lemon Zest: From one whole lemon
- Lemon Juice: Squeeze out half of that lemon
- Olive Oil: 3 tablespoons good quality stuff
- Fresh Parsley: A small bunch finely chopped
- Salt & Pepper: To make those flavors pop
Instructions
- First, let’s talk tapenade. In a mixing bowl, toss in the olives, capers, garlic, lemon zest, half the olive oil, and some parsley.
- Mix it all up until it’s a chunky, flavorful paste. That’s your tapenade. Set it aside for now.
- Fire up that grill! Medium-high should do.
- Season your salmon fillets with a sprinkle of salt and pepper.
- Place them skin-down, and let them get their grill on for about 7 minutes.
- Flip, and give the other side another 7 minutes.
- Once they’re looking golden and perfect, transfer them to a plate.
- Drizzle the lemon juice over the top.
- Finally, spoon a generous amount of your tapenade on each fillet.
Notes
Little Nuggets of Wisdom:
1. For extra zing, add some chili flakes to the tapenade.
2. Not a grill person? A skillet on the stovetop works too.
3. Pair this with a crisp white wine if you’re feeling fancy.
Plating Like a Pro:
– Lay down the Grilled Salmon in all its glory.
– Maybe add some steamed veggies or a fresh Mediterranean salad on the side.
– A dash of extra lemon never hurt. Go on, give it a squeeze.
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