Salmon with Olive and Red Pepper Tapenade with Mashed Potatoes

Salmon with Olive and Red Pepper Tapenade with Mashed Potatoes

2 salmon filets
lemon pepper seasoning
¼ red bell pepper, chopped
1 tsp of capers
5 katamala olives
1 tbsp Italian flat leaf parsley
EVOO
2 medium red skinned potatoes, chopped into even sized pieces
¼-1/2 cup of heavy cream
¼ stick of butter
Salt and pepper to taste
2 tsp of chives, minced

In a small sauce pan, sauté peppers until soft. In a food processor, add peppers, capers, olives and parsley. Blend until mixed well.

Boil or steam potatoes until fork tender. Drain and mash with cream and butter. Add salt and pepper, to taste. Mix in chives.

In a medium frying pan, add EVOO and heat to high. Sprinkle lemon pepper on both sides of salmon. Add salmon and cook on high for 2-3 minutes. Turn filets over, turn to low, cover and cook for 5-6 minutes until no longer pink in the middle. Don’t overcook otherwise fish will be dry.

Plate mashed potatoes with fish. Top fish with tapenade.