Recipe 36: Olive Oil-Poached Salmon with Tomato Tapenade
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Extra virgin olive oil
Fermented black beans
Niçoise olives, pitted
1 large onion
1 (28-ounce)/2 (400g) can plum tomatoes
Kosher or sea salt
1½ to 2 pounds (675-900g) skinless salmon fillet
1 bunch Thai or regular basil
Baby arugula (wild rocket)
Composed by Dan Kuramoto
© 2011 Little Tiger Music (ASCAP)
Performed by Hiroshima from their 2012 CD "Departure"