In the Kitchen: Crispy Mediterranean Salmon with Olive Tapenade, Baby Spinach Saute’, and Lemon Scented Lentils

We’re making Crispy Mediterranean Salmon with Olive Tapenade, Baby Spinach Saute’, and Lemon Scented Lentils, with Executive Chef Timothy Kelly of Chapel Grille.

Salmon (about 8ozs. per person. Ask for center cut fillets and leave the skin on and look for the flesh to be translucent)

For the olive tapenade:
30 pitted green olives
30 pitted calamata olives
1 teaspoon chopped garlic
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
½ lemon/grated lemon zest
1/2 cup extra virgin olive oil

For the lentils:
8ozs. dry black lentils (available at specialty food markets)
pinch of kosher salt
2ozs. extra virgin olive oil
1tablesoon fresh lemon juice
2 tablespoons butter

For the baby spinach sauté:
10 ozs. baby spinach
4 ozs roasted red pepper
16 artichoke heart quarters
16 pitted calamata olives
2ozs. extra virgin olive oil



Step 1
For the olive tapenade:
In a food processor, fitted with a metal blade, place all ingredients and pulse until smooth.

Step 2
For the lentils:
In a small saucepan: boil 2 quarts of water with the salt, add the lentils and gently boil until just tender, about 20 Minutes.
Drain, stir in remaining ingredients and reserve hot.

Step 3
For the baby spinach saute’:
In a medium saute’ pan lightly saute’ the all the ingredients and reserve.

To finish the plates:
Lightly salt the salmon filets and dry with a paper towel. (the drying is essential to getting the crispy effect) In a heavy bottom saute pan place 4 tablespoons canola or vegetable oil. Place on a high heat and heat until the oil begins to smoke. Carefully place the salmon filets skin side up in the oil (always facing away from you so don’t get splattered) , cover, lower the heat to medium low and cook for about 10 minutes. Uncover and with a pair of tongs, peel off the skin, and turn the salmon over. Cook an additional minute.
Place the lentils and the spinach side by side on the plates. Place the salmon on top, then a spoonful of the tapenade.

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