Olive Tapenade-Stuffed Salmon with Pan-Seared Squid Tentacles
Salmon fillet stuffed with olive tapenade, served with pan-seared squid tentacles and herb salad.
Ingredients
Salmon fillet (boneless)
4
Squid tentacles (beak removed, washed and patted dry)
to taste
Tapenade (olive paste, mixed with herbs)
to taste
Herbs (washed and chopped)
to taste
Olive oil
4 cl + 5 cl + 1 cl
Salt
to taste
Pepper
to taste
Olives (diced)
to taste
Cherry tomatoes (diced)
to taste
Basil leaves (chopped)
to taste
Herb salad (side dish)
to taste
Fleur de sel (garnish)
to taste
Instructions
1
Prepare the squid tentacles
Separate the squid tentacles from the body and remove the beak at the tip. Wash and pat dry.
2
Make the tapenade filling
Wash and drain the herbs, chop them, then mix with the tapenade and olive oil. Refrigerate until needed.
3
Prepare the salmon fillets
Slide a thin, long knife between the skin and flesh of each salmon fillet and cut a 2 cm-wide pocket running the full length of the fillet. Repeat to make 4 pockets per fillet. Fill a piping bag fitted with a round tip with the tapenade and pipe it into each pocket. Press with your fingers to distribute the filling evenly.
4
Season the salmon
Season both sides with salt and pepper.
5
Pan-sear the salmon
Preheat the oven to 200°C. Heat 4 cl of olive oil in a large skillet and place the salmon fillets flesh-side down. Sear for 1–2 minutes until colored. Flip and sear for another 1–2 minutes. Transfer the skillet to the oven and roast for 10–11 minutes, basting occasionally with the oil in the pan. Remove when the core temperature reaches 21°C and let rest until the temperature climbs to 36°C.
6
Pan-sear the squid tentacles
Heat 1 cl of olive oil in a small skillet and stir-fry the squid tentacles. Once crisp, drain off the oil and season with salt and pepper.
7
Make the side sauce
Warm 5 cl of olive oil over low heat, add the diced olives, diced tomatoes, and chopped basil, and stir to combine.
8
Plate the dish
Arrange the herb salad on the plate and place the salmon fillet on top, flesh-side up. Spoon over the olive-tomato sauce. Serve the herb salad and squid tentacles alongside. Slice the salmon into thin strips, finish with fleur de sel and pepper, and serve.
