A light and chic main course that only takes fifteen minutes to prepare, Salmon express is a modest but elegant dish you can serve for healthy dinner when you’ve run out of time and ideas but still wish to enjoy gourmet fish recipes. Ideally, use Norwegian salmon to make sure you get a good quality salmon, which is essential for this recipe. For an uplifting gustatory experience, serve this with a glass of Cahors, Cotes du Rhone Rose or Chassagne Montrachet Blanc. This can also be served as first course or as Hors d’oeuvres in cocktail parties.
In cooking videos, the salmon are cut into very thin slices and grilled for only two minutes on a salamander stove. Tapenade, which is a thick olive paste made with capers and olive oil, is used to give additional flavor to the salmon. It is spread on the center of the plate as a base or bed for the main ingredient. Tapenade is a very popular condiment in Provence and is usually sold in bottles in most specialty stores. You can also make your own tapenade by chopping black olives without their seeds together with capers and pureeing them in a food processor, adding olive oil little by little until you get a thick paste and even consistency.
Ingredients: 3 1/2 oz. fresh salmon per person, 1 teaspoon black olive tapenade (ground olive puree), mayonnaise with olive oil, basil, thyme, lemon, savory, chervil, chives, salt, pepper, mesclun (chervil, arugula, leafy lettuces and endive in equal proportions), garlic, olive oil
For this recipe, you need tapenade, which is spread on the middle of the dish. You can buy tapenade in a jar or make your own and store in the fridge for later use. Finely chop black olives and capers, then pound or puree them in a food processor, adding olive oil little by little until you get a thick paste. Cut the Norwegian Salmon into very thin slices and place them nicely on top of the tapenade, which is spread on the center of the plate. Prepare a mayonnaise sauce using fresh herbs of basil, thyme, lemon and chervil. Whip up the mayonnaise with olive oil and the fresh herbs. Season the top of the salmon with salt and a pinch of pepper to make it nice and spicy. Brush the salmon with the mayonnaise sauce. Cook the dish on the salamander stove or the grill in your oven. Two minutes is enough under the salamander as the salmon is very finely cut. It should turn into a white yellowish color. Place a flourish of lettuce, lemons, and chives on the center of the dish to set it off. Add basil and flat parsley. Sprinkle with chopped chives which will heighten the flavor. To make the basil-based sauce: mix finely chopped basil, olive oil, and a hint of chopped garlic. Drizzle on the salmon dish. Be careful when serving the warm plate. Enjoy!
The salmon on a bed of olive paste is covered in a special mayonnaise mixed with a medley of Provencal herbs. The dish is then cooked on a salamander oven. This kind of oven allows you to cook the salmon in the plate where it is going to be served. Be careful when handling the plate after cooking as it can be quite hot. If you do not have this special kind of cooker, you can also use the grill in your oven. Use a Teflon pan to make it easy to lift the whole dish onto a clean plate without messing it up.