Black Olive Pâté Salmon with Fresh California Relish

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 25 minutes


4-- salmon fillets, 4oz each, skin removed
lemon juice
freshly ground black pepper
extra virgin olive oil
can of pitted California Black Ripe Olives, medium size
1/3cup shelled walnuts
1/2-- red onion, sliced thinly
8-- fresh Black Mission figs, sliced
1/4cup fresh basil leaves, chopped


1. Preheat oven to 375 degrees.

2. Season salmon fillets with 1 tbsp lemon juice, 1/8 tsp salt and 1/4 tsp pepper. Spread 1 tbsp olive oil in a baking dish, and place salmon fillets in dish.

3. In a blender or food processor, combine 3 oz of the California Black Ripe Olives, walnuts, 2 cloves of garlic, remaining tbsp of lemon juice, 2 tbsp olive oil, 1/8 tsp salt and 1/8 tsp pepper. Blend until almost smooth.

4. Spread black olive pate onto the top of each salmon fillet. Place in oven and bake until salmon is cooked through, about 17-20 minutes.

5. Slice remaining California Black Ripe Olives and mince last 2 garlic cloves. In a medium pan, heat 1 tbsp olive oil over medium heat. Saute red onion and garlic for 2 minutes. Add sliced black olives, figs and basil, and saute gently for 3 more minutes. Add salt and pepper to taste.

6. Serve salmon on top of relish.

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