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Grilled Salmon with Olive Tapenade

Grilled Salmon with Olive Tapenade

5 from 1 vote
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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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Method Notes

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

Method
 

  1. First, let's talk tapenade. In a mixing bowl, toss in the olives, capers, garlic, lemon zest, half the olive oil, and some parsley.
  2. Mix it all up until it's a chunky, flavorful paste. That's your tapenade. Set it aside for now.
  3. Fire up that grill! Medium-high should do.
  4. Season your salmon fillets with a sprinkle of salt and pepper.
  5. Place them skin-down, and let them get their grill on for about 7 minutes.
  6. Flip, and give the other side another 7 minutes.
  7. Once they’re looking golden and perfect, transfer them to a plate.
  8. Drizzle the lemon juice over the top.
  9. 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.