This tapenade is great on moist and tender salmon, but it is also fantastic on grilled bread or even in a pasta salad. The salty olives and the sweet sun-dried tomatoes work so well together. It is one of the most versatile recipes I know.
Serves 4
For the Sun-Dried Tomato Tapenade
1 cup (250 mL) oil-packed sun-dried tomatoes
½ cup (125 mL) pitted olives
¼ cup (60 mL) basil leaves
2 tbsp (30 mL) capers
Zest and juice of 1 lemon
2 cloves garlic, chopped
Salt and pepper
For the Salmon and Ratatouille Provençale
¼ cup (60 mL) olive oil
1 red onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) thyme leaves
1 small eggplant, cut into 1-inch (2.5 cm) cubes
1 red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 yellow bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
2 medium zucchini, cut into 1-inch (2.5 cm) cubes
1 can (14 oz/398 mL) chopped tomatoes
1 tbsp (15 mL) chopped basil
1 tbsp (15 mL) chopped parsley
4 skinless salmon fillets (each 6 oz/175 g)
Salt and pepper
To make the tapenade, put all the tapenade ingredients in a food processor. Blend until a moist paste forms. Add extra-virgin olive oil if too dry. Season with salt and pepper. Set aside.
To make the salmon and ratatouille, preheat your oven to 375°F (190°C). Heat the oil in a large heatproof casserole dish over medium heat. Add the onions, garlic, and thyme; cook, stirring often, for 5 minutes or until the onions caramelize. Add the eggplant and red and yellow peppers; continue to cook for 5 minutes. Add the zucchini, tomatoes, basil, and parsley; stir together well. Season the salmon with salt and pepper. Place the salmon on top of the ratatouille. Cover and bake until the fish is firm to the touch and opaque, 15 to 20 minutes. Remove from oven and divide the ratatouille among 4 plates.
Serve the salmon on the ratatouille, topped with a dollop of tapenade.