I am at the seafood counter at my local market at least 3 times a week. Even if I’m not shopping for seafood, I always stop by and take a look at what’s fresh that day. Yesterday was GameDay. Typically for us that means our GameDay dinner protein will represent our opponent. If we’re playing the Razorbacks…we cook a pork roast. If we’re playing LSU….we make Cajun dishes. If we’re playing the Gators…we have chicken and call it gator nuggets. The problem last night was that we were playing the Commodores. That one was tricky. We decided on Salmon …..since those Commodores would be swimming up stream against our Gamecocks (ar ar).
Back to ‘a funny’ at the seafood counter. The young guy who always waits on me decided to try and persuade me to try something different. Salmon is like whole chickens for us….we pretty much have it for dinner once a week and he knows it. He took this approach….ma’am would you like to try something different today? I could help you find a recipe for say Mahi Mahi or if you go to our store’s website there’s a really great shrimp recipe. I told him I would take him up on that sometime real soon but tonight I must have Salmon :)
When I go to my local seafood counter, I will generally ask them to cut me a 1 lb. piece of salmon fillet. This way I know it’s as fresh as it gets (at least from this market) and I really like a nice thick piece of salmon.
We had our salmon with some nice crusty bread. The oils of the salmon combined with the olive oils reminded me why I love Mediterranean dishes. The flavors are strong yet there’s an unctuousness that makes them addicting. I can’t wait to get home to the leftovers. B, I hope you’re reading this.
- 1 lb. salmon fillet
- 1 cup Triple Olive Tapenade
- sea salt & fresh cracked pepper
- Preheat oven to 400 degrees.
- Coat baking dish with cooking spray.
- Place salmon skin side down and season with salt & pepper.
- Bake for 12 minutes.
- Remove and top with Tapenade.
- Continue baking for another 5 - 7 minutes.
- Let stand for 5 minutes before serving.
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