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Name: Sauteed Salmon with Tapenade, Tomato And Tarragon Liquor, L
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 4 5 oz salmon steaks; 4 oz Unsalted butter; 2 tb olive oil; 1 oz Drained capers; 2 oz Black olives; Pepper; 1 ts Lemon juice; Sugar; 4 Plum tomatoes; 2 lg Leeks; Salt; Balsamic vinegar; 4 Baking potatoes; 1 Punnet cherry tomatoes; olive oil; 1 Garlic; 2 oz Tinned anchovies; 1 sm Bunc tarragon

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INGREDIENTS

4 5 oz salmon steaks
4 oz Unsalted butter
TAPENADE
2 tb olive oil
1 oz Drained capers
2 oz Black olives
Pepper
1 ts Lemon juice
Sugar
4 Plum tomatoes
2 lg Leeks
Salt
Balsamic vinegar
SAUCE
4 Baking potatoes
1 Punnet cherry tomatoes
olive oil
1 Garlic
2 oz Tinned anchovies
1 sm Bunc tarragon

Servings

INSTRUCTIONS

Take all the tapenade ingredients, puree and pass through a sieve. Bake the potatoes, just puree, sieve and warm (do not boil) the sauce ingredients. Spread the tapenade over the salmon, fry in a very hot pan, turn over and bake in a moderate oven for 2-3 minutes. Blanch, peel and chop the plum tomatoes. Chop and mash the leek, dry and sweat in the butter, scoop out and mash the potatoes, mix with the leek and arrange on a plate. Pick and chop the tarragon off the stalks. Place the tomato and tarragon in the sauce i.e. serve around the salmon and potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Sauteed Salmon with Tapenade, Tomato And Tarragon Liquor, L

4 5 oz salmon steaks
4 oz Unsalted butter
 TAPENADE
2 tb olive oil
1 oz Drained capers
2 oz Black olives
 Pepper
1 ts Lemon juice
 Sugar
4 Plum tomatoes
2 lg Leeks
 Salt
 Balsamic vinegar
 SAUCE
4 Baking potatoes
1 Punnet cherry tomatoes
 olive oil
1 Garlic
2 oz Tinned anchovies
1 sm Bunc tarragon

Take all the tapenade ingredients, puree and pass through a sieve. Bake the  potatoes, just puree, sieve and warm (do not boil) the sauce ingredients.  Spread the tapenade over the salmon, fry in a very hot pan, turn over and  bake in a moderate oven for 2-3 minutes.    Blanch, peel and chop the plum tomatoes. Chop and mash the leek, dry and  sweat in the butter, scoop out and mash the potatoes, mix with the leek and  arrange on a plate.    Pick and chop the tarragon off the stalks. Place the tomato and tarragon in  the sauce i.e. serve around the salmon and potatoes.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 12 servings

Calories: 176
Calories from Fat: 100 (57%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.7g
Cholesterol 20.1mg		6 %
Sodium 120.4mg		4 %
Potassium 426.1mg		11 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 16.5g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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