Pan Seared Salmon with Black Olive Vinaigrette and Lentils

Serves: 4
Black Olive Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup seeded Nicoise olives
2 cloves garlic - finely chopped
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper

4 salmon filets - 6 ounces each
Black olive vinaigrette
Salt and freshly ground black pepper

Cooked Lentils (See recipe below)

Black Olive Vinaigrette:

Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.


Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

Place a generous amount of the lentils on an oversized dinner plate and top with a salmon filet. Spoon some of the Black Olive Vinaigrette over the salmon and serve immediately.


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