I’ve noticed that my blog postings have slowed to a trickle lately. This can be attributed to the normal “so hectic at work” response, but it’s due mainly to the hot, humid weather. Even with the air conditioning on, a 40-minute oven-roasted vegetable dish can wreak havoc on my comfort level.
That being said, I’m glad that this week’s ffwD assignment was quick to prepare. From the salmon’s 4-minute searing on the stove top to its 6-minute bake time, this dish made almost no difference to my indoor climate control. And, it ended up being tasty as well.
In my preparations, I left out the basil and used chopped mint leaves mixed in with Cat Cora’s Greek Kalamata olive tapenade with sundried tomato that I already had on-hand. Dorie instructed us to slice pockets into the salmon fillets and massage the tapenade mixture inside. I did this step, but I don’t believe it added anything to the fish as the drizzle on top was satisfying enough. I served the salmon on a bed of organic herb mixed greens.
To see how other bloggers liked the salmon with basil tapenade, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.