Salmon Salad with Olive Tapenade — Credit: Flavur / OpenAI

Ingredients

Preparation

1. Heat the vegetable broth in a saucepan. Cook the salmon in the broth for 20 minutes over low heat.
2. Remove from heat and let cool in the broth.
3. Flake the salmon.
4. Transfer to a bowl. Season with rice vinegar and lemon zest. Salt and pepper to taste. Mix gently.
5. In a food processor, puree the black olives. Add the olive oil and mix until the mixture is smooth. Set aside.
6. In glasses, layer a layer of black olive tapenade. Top with some flaked salmon. Garnish with diced tomatoes and microgreens.
7. Repeat for all glasses. Serve immediately.

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Entry

Salmon Salad with Olive Tapenade

Name: Salmon Salad with Olive Tapenade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400g fresh salmon fillet; 400ml vegetable broth; 24 pitted black olives; 50ml olive oil; 1 diced tomato; 200g microgreens; 2 tsp lemon zest; 25ml rice vinegar; Marine salt and white pepper

Preparation: 10 min

Cooking: 15 min

Servings: 4

The salmon salad with olive tapenade offers a unique elegance, combining tender salmon with rich olive tapenade. The tomatoes and microgreens add freshness and lightness to each bite. It’s a refined starter, perfect for impressing your guests. This salad is also an excellent choice for a light meal accompanied by toasted bread.