For the Flavors of Provence using no cream or butter, here are a couple ideas for you to try.
Grilled Salmon Served Over Marinated Eggplant With Tomato Fondue and Olive Tapenade (Serves 4)
Tomato Fondue*
8 Roma tomato (blanched) seeded
1/4 cup olive oil
3 shallots minced
2 Tablespoons tomato paste
2 cups dry white wine
5 basil leaves
Zest and juice of 1 lemon
Combine all ingredients and simmer on low heat for 1/2 hour, stirring occasionally. You may use this right away, but if you don't, it will keep in the refrigerator 3-4 days.
*The Tomato Fondue can also be used for a lighter version of marinara.
Olive Tapenade
4 ounces nicoise olive or California black, pitted
1 filet anchovy
1 clove garlic
4 ounces olive oil, first press
1 shallot
1 ounce fresh parsley
Puree all ingredients. If consistency is not a paste, add more olives. Tip: use nicoise olives for best flavor! This will keep in the refrigerator 2-3 weeks. Other application, spread on toasted french bread for bruschetta.
Grilled Salmon
4 six ounce salmon filets
pinch of Kosher salt
Fresh cracked pepper
1 ounce olive oil
1 ounce fresh thyme
Combine olive oil with all dry ingredients. Rub over salmon filets and refrigerate 1/2 hour. You can grill or bake the salmon. (Preferably, grilled)!
If grilled, bring salmon to room temperature before grilling. For best result, 6 minutes on one side and 3 minutes on the skin side.
If baking, preheat oven to 350 degrees and bake for 15 minutes. Test to make sure thoroughly cooked. If not, bake an additional 5 minutes.
Marinated Eggplant
1 eggplant, sliced 1/2 inch thickness (you should have 10 slices)
2 Tablespoons Kosher salt
10 teaspoons pesto (store bought is fine)
Place eggplant slices on a cookie sheet and sprinkle a light amount of Kosher salt over them. Place in refrigerator for 1/2 hour. Rinse salt off of eggplant, pat dry with paper towel. Then rub on pesto with the back of a spoon. Lightly grill and set aside. Cut slices in half, should resemble a half moon. The eggplant can stay out at room temperature while the rest of the meal is prepared.
Chef's Suggestion: Place fresh arugula salad in the center of plate and place the salmon on top of salad. Top the salmon with Tomato Fondue. Arrange the eggplant in a flower pattern. Drizzle the Olive Tapenade over entree. Optional, but nice, fresh basil.
6 comments:
This sounds great! How else can I use the Olive Tapenade or the Tomato Fondue?
Try these ideas for alternative recipes! The Olive Tapenade would be great on bruschetta, or as a dip with water crackers. Or you can thin it out with red wine vinegar and use as a marinade for pork or chicken. After baking the pork or chicken, top with roasted peppers and onions.
The Tomato Fondue can be used as a marinara with angel hair pasta tossed with crumbled goat cheese and fresh basil.
Remember, always cook with love,
Chef Sean
The Salmon recipe looks great. Will have to try it. We recently returned from fishing in Alaska, shipped back 36 lbs of Halibut. Do you have any Halibut recipes?
Would the Salmon recipe work for the Halibut?
rock on Sean! I can't wait to try it! How about a Montana recipe? :)
This looks great! and easy! I love things you can make once and use for two different meals.
Sean - I want to taste more of your cooking! Yum!
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