I am convinced that the Salmon It is one of the fish, the easiest to cook and eat that exist, and that one of the healthiest and fastest ways to cook it is in papillote. Although its flavor is very marked, it is also generous with the other flavors and admits them very well, when they are added during cooking or tasting. Why are you supreme salmon with tapenade, cooked without great artifice, maintain the original taste of salmon in a very clean way and served on a thin bed of olive paste, they offer an exquisite contrast in flavors and textures, playing on the palate with salmon, the onion sweet and the salty and pasty of the tapenade.
4 supreme salmon, 3 onions, 150 grams of boneless black olives, 6 anchovy fillets in oil, 50 grams of capers, olive oil, 1/2 lemon, salt and pepper.
How to make salmon supreme with olive paste
Peel the onions and cut them into julienne. We brown them in a pan with a jet of oil over low heat.
We preheat the oven to 200º C.
When the onion is ready, we distribute it on four large pieces of baking paper, on the onion we put each of the supreme salmon. Season with salt and pepper. We fold the paper to close the salmon well and form packets. We place them on the baking sheet and let cook for about 20 minutes.
While preparing the olive paste, putting the drained olives, capers, drained anchovies, a generous stream of oil, lemon juice and a pinch of pepper in a crusher glass.
Preparation time | 20 minutes Cooking time | 40 minutes Difficulty | Low
At the time of serving these supreme salmon with tapenade, we open the papillotes and present them on the plate, putting in the bottom a thin layer of olive paste, on the onion and finally the supreme.
We can decorate it with black olives, some capers, a slice of lemon and some lettuce leaves.
We can vary the cooking time playing with the point at which we like to eat the fish.
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