|Salmon with Basil Tapenade|
Anyway, my husband really likes salmon, so when a friend of ours was coming over for dinner the other night I thought this would be the perfect opportunity to serve something different from the usual chicken or beef or pasta entrees we usually serve. Both of them loved this. I have to say, cooking it was a breeze. I did use a store-bought tapenade that had a healthy dose of garlic rather than making it myself. I served the salmon on a bed of spinach and grape tomatoes sauteed with some olive oil, garlic and a pinch of crushed red pepper. Stuffing the tapenade in to the fish was a bit of a challenge mainly because I had never done this before, and I am still not sure I followed the directions properly but it all seemed to go well, regardless.
Our friend Nikki thought the flavors were unexpected, mainly because she thought the tapenade would be overly salty. Not so, apparently, and she and Edmund both loved the sauce. Edmund was particularly surprised by this because he is not a huge fan of olives. I used a combination of fresh mint (growing in vast quantities in the flower bed on the side of our house) and fresh basil (growing in pots just outside the kitchen door), and both of my guinea pigs really enjoyed the blend of flavors. The mint apparently cut the saltiness of the olives quite nicely, and overall the dish seemed well-seasoned. I think this could become a "do something nice for the ball and chain" type of meal in the months to come.
Hope you all have a great weekend. See you next week. Up next for French Fridays-lemon barley pilaf.