Salmon with olive tapenade served with fettuccini and asparagus is a great harbinger of spring. Pan-searing the salmon makes it crisp on the outside and tender and moist inside. The salmon takes only a few minutes to cook this way.
Tapenade is a paste made from olives, garlic, olive oil and herbs. There are many good varieties in the market.
Nutrition: 635 calories per serving; 42 percent from fat
Fred Tasker’s wine suggestion: Seared salmon would go wonderfully with a nice fruity pinot noir.
Substitute: Fresh fettuccini is used in this recipe. I have also given the method for dried fettuccini.
To find: Olive tapenade can be found in the condiment section of the market.
To cook: Use a skillet that is just large enough to hold fish. Make sure the skillet is very hot before adding the salmon. It should be smoking.
To buy: 3/4 pound salmon fillet, 1 container olive tapenade, 1/4 pound asparagus, 1 small package fresh fettuccini
Staples: Olive oil spray, olive oil, salt, black peppercorns
SEARED SALMON WITH OLIVE TAPENADE
3/4 pound salmon fillet, skin removed
Olive oil spray
1 tablespoon olive tapenade
Freshly ground pepper
Rinse salmon and pat dry with a paper towel. Heat a skillet over high heat and spray with olive oil. When skillet is hot, add salmon and brown on one side for 3 minutes. Turn and brown second side 1 minute. Lower heat to medium and cook 2 minutes. Sprinkle with pepper to taste. Divide into two portions on dinner plates. Spoon tapenade on top.
Per serving: 393 calories (61 percent from fat), 26.7 g fat (5.7 g saturated, 7.8 g monounsaturated), 96 mg cholesterol, 34.7 g protein, 1.1 g carbohydrates, no fiber, 180 mg sodium
1/4 pound asparagus
1/4 pound fresh fettuccini
1 teaspoon olive oil
Salt and ground pepper
Bring a large saucepan with 3-4 quarts of water to a boil. Trim and discard about 1 inch from the base end of the asparagus and cut the rest into 2-inch pieces. If using fresh fettuccini, add pasta and asparagus to the boiling water and bring back to a boil for 3 minutes. If using dried fettuccini, add pasta to the boiling water for about 5 minutes and then add asparagus and cook for an additional 4 minutes.
Add 2 tablespoons of cooking liquid to a large bowl. Drain fettuccini and asparagus and add to bowl with olive oil and salt and pepper to taste. Toss to combine.
Per serving: 242 calories (12 percent from fat), 3.2 g fat (0.5 g saturated, 1.8 g monounsaturated), no cholesterol, 8.7 g protein, 44.8 g carbohydrates, 3.0 g fiber, 4 mg sodiumServes: 2 Serves: 2 Linda Gassenheimer is the author of 14 cookbooks, including “The Flavors of the Florida Keys” and “Mix ’n’ Match Meals in Minutes for People with Diabetes.” Go to dinnerinminutes.com.