Salmon in a green olive crust
Ingredients
For
4
personnes
- 4 salmon steaks
- 10 whole almonds
- 10 walnut kernels
- 2 tbsp Parmesan
- 4 teaspoons of green tapenade
- 20 green olives from France (Lucques variety, Picholine, …)
- 1 tablespoon of full-flavoured olive oil
- Pepper
Tip
You can make your own green tapenade to serve with your salmon en croûte – you’ll find the recipe on our website – or, for even more convenience, why not choose a tapenade made with green olives from the south of France!
Instructions
- Preheat your oven to 180°C.
- Roughly chop the almonds and walnut kernels, so that they retain some crunch. Mix with the Parmesan and a little pepper.
- Mix the tapenade with full-flavoured olive oil.
- Place the salmon steaks in a lightly oiled ovenproof dish, skin-side down. Spread a teaspoon of the tapenade and olive oil mixture over each steak. Sprinkle the almond, walnut and Parmesan mixture over the steaks.
- Cook for about 10 to 15 minutes (depending on the size of your steaks).
- Meanwhile, stone the green olives and dice them very finely. Set aside.
- As soon as the steaks are cooked, scatter the finely diced green olives over each steak and serve immediately, with Camargue PGI rice, for example.
Tip
You can make your own green tapenade to serve with your salmon en croûte – you’ll find the recipe on our website – or, for even more convenience, why not choose a tapenade made with green olives from the south of France!
You might also be interested in
Swordfish and grapefruit ceviche with olive oil from Haute-Provence PDO