Grilled salmon cutlets, pastis & olive tapenade

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, pastis & 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 its fine texture from long maturation in oval clay amphorae, Louré brings structure and length to the table and harmonises particularly well with the intense olive tapenade. Its balance of freshness and substance carries the robust salmon cutlets with assurance.

Good to know

Tips & insights

Marinate the salmon chops briefly in olive oil and pastis before grilling, then let them drain well, so the alcohol does not drip into the embers.
Grill the chops over medium heat and turn them only once; the bone in the centre holds the piece together while it cooks.
Cook the salmon to the point, so the core still glistens inside; grilling too long makes it dry.
Do not blend the tapenade too finely; a coarse texture gives more bite and character.
If you like the anise note, drizzle a few drops of pastis over the finished salmon only after grilling.

Frequently Asked Questions

Which wine pairs with salmon chops and olive tapenade?

The Louré. Its fine texture from the clay amphora and its structure carry the robust salmon chops and harmonise especially well with the intense tapenade. If you prefer it leaner still, choose the Caprice: its flinty, saline clarity and crystalline acidity cut through the fat and take up the anise note of the pastis precisely.

How does the salmon stay juicy?

Grill the chops over medium heat and turn them only once. The salmon is done when it colours pale at the edge but the core still glistens slightly. So it stays juicy. The centre bone of the chop stabilises the piece and protects against drying out.

What does the pastis do in the dish?

The pastis brings a fine anise note that suits salmon and Mediterranean flavours well. In the marinade it seasons the fish gently. Let the chops drain before grilling, so the alcohol does not flare up. A few drops after grilling emphasise the anise scent.

Which side dish suits this?

A fennel salad, grilled vegetables or young potatoes keep the plate Mediterranean and light. The black olive tapenade takes the role of the sauce and brings robust seasoning. Keep the side simple, so the salmon and the interplay of anise and olives stay to the fore.

The wine to pair