2 ratings

Grilled Salmon with Ratatouille and Black Olive Tapenade Recipe


Grilled Salmon with Ratatouille and Black Olive Tapenade

There's no better way to cook food simply and healthily than on the grill. With this grilled salmon you don't need heavy sauces or oils; just season with authority! Adding salt and pepper to whatever it is you're grilling can make even the simplest ratatouille taste flavorful and delicious.


For the ratatouille:

  • ¼ cup extra-virgin olive oil
  • 1 small red onion, large dice
  • 2 cloves garlic, chopped
  • 1 red bell pepper, large dice
  • 1 small eggplant, large dice
  • 1 zucchini, large dice
  • 1 yellow squash, large dice
  • One 28-ounce can peeled crushed tomatoes
  • Bouquet garni of 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf wrapped in a cheesecloth
  • Kosher salt
  • Freshly ground black pepper

For the tapenade:

  • 2 cups pitted Kalamata olives
  • 1 cup roasted garlic confit
  • ½ cup capers, drained
  • ½ cup anchovy fillets
  • ½ cup olive oil

For the salmon:

  • Four 6-ounce salmon fillets, skin on
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup tapenade



For the ratatouille:

Heat oil in large pot over medium-high heat. Add the onions and garlic, and cook until softened, about 10 minutes. Add the bell pepper and eggplant, cook until softened, stirring occasionally, about 10 minutes. Add zucchini and squash, cook until tender, about 8 minutes. Add tomatoes and bouquet garni, reduce to medium heat, cook 25 minutes. Season to taste with salt and pepper.

For the tapenade:

Place all ingredients in food processor and purée until smooth.

For the salmon:

Prepare grill for cooking or heat ridged grill pan over moderately high heat until hot.
Brush fillets with olive oil. Season to taste with salt and pepper and place skin side down on grill. Cook 3-4 minutes per side.

To serve, stir tapenade into ratatouille. Divide among bowls and top with grilled salmon.