Grilled salmon cutlets with pastis and black olive tapenade

Name: Grilled salmon cutlets with pastis and black olive tapenade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 4 salmon cutlets, approx. 220-250 g each; 6 tablespoons olive oil; 4 tbsp Pastis; Salt; freshly ground black pepper; 200g black olives, pitted; 2 tbsp capers; 2 cloves of garlic; 1 organic lemon (zest); 4 tablespoons olive oil

Robust salmon cutlets, grilled directly over the embers, flavored with a hint of pastis and accompanied by intense black olive tapenade. Mediterranean BBQ with depth, smoke, and crisp spices.

Fish & Seafood Category

15 MIN Prep time

10 MIN Cook time

4 people Servings

Grilled salmon cutlets with pastis and black olive tapenade

Preparation

Prepare the tapenade

Finely chop the olives, capers, and garlic. Grate the lemon zest and stir it in along with the olive oil. The tapenade should remain chunky and not be pureed. Set aside.

Prepare the salmon cutlets

Pat the salmon cutlets dry, rub them with olive oil and season generously with salt and pepper.

Prepare the grill

Prepare the grill for medium to high direct heat. Thoroughly clean the grill grate and lightly oil it.

Grill salmon cutlets

Salmon cutlets directly over the heat, per side3–4 minutesGrill until distinct grill marks appear. The fish should be charred on the outside and remain juicy on the inside.

Flavor with Pastis

Remove the salmon cutlets from the grill and immediately drizzle with Pastis. Let them rest briefly so the aroma combines with the hot fish.

Serve

Serve the salmon cutlets with the black olive tapenade or serve it separately.

Why this wine?

With Caprice:

The flinty, salty-mineral clarity and crystalline acidity of the Caprice cut through the fat of the salmon cutlets and pick up the aniseed note of the pastis and the smokiness of the grill with precision, without dominating the fish.

With Louré:

With its body matured in amphora and barrique, Louré brings more volume and texture and harmonises particularly well with the intense olive tapenade. Its balance of freshness and substance carries the robust structure of the salmon cutlets with assurance.