Provençal-Style Salmon With Black Olive Tapenade And Mash
'Piquant', or pleasantly sharp, are the only words for this baked salmon's bold tapenade topping and 'piperade' tomato sauce. Savoury, simple and distinctly South of France, this plate wouldn't be complete without a forkful of creamy, buttery mash with every bite.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a full kettle
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized chunks
Peel and finely dice your red onion[s] and chop your tomato[es] roughly
Peel and chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced onion with a generous pinch of salt and cook for 4 min or until softened
Meanwhile, peel and chop your potatoes into rough, bite-sized pieces
Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
Reboil a kettle
While the potatoes are cooking, roughly chop your black olives
Once the onion has softened, add the chopped pepper, chopped tomato and half the chopped garlic (you'll use the rest later!) and cook for 3-4 min
Add your tomato paste, 200ml [300ml] [400ml] boiled water and a pinch of sugar, salt and pepper to the pan and cook, covered, for 15 min or until reduced to a stew-like consistency – this is your Provençal-style sauce
Grind the chopped black olives, remaining chopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste (alternatively, pulse in a food processor until smooth)
Add a generous drizzle of olive oil and give it a good mix up – this is your black olive tapenade
Line a baking tray with tin foil, then place your salmon fillet[s] on the tray (or two!), skin-side down
Spread the black olive tapenade over the salmon
Put the tray[s] in the oven for 14-15 min or until the fish is cooked through – this is your black olive tapenade baked salmon
Tip: Your fish is cooked once it turns opaque and flakes easily
Return the drained potatoes to a low heat and add a splash of olive oil and a knob of butter
Season with salt and pepper and mash until smooth
Serve the black olive tapenade baked salmon with the mash and Provençal-style sauce to the side
Season with a generous grind of pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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