Salmon Poached with Tapenade and Red Wine Sauce

Rest Salmon fillets on in a Bake/Casserole dish
1 Salmon fillet per person
1 cup extra virgin olive oil
2-3 Bay Leaves
5 Sprigs Fresh Thyme
Cover and cook on high (try 6- 7 minutes, and increase 2 minutes at a time thereafter) in Microwave until done.


The Black Olive Tapenade (Kosher one can be bought at Sam’s Club in deli refrigerators)
1/2 cup black olives
1/2 shallot, chopped
4 anchovies
1 tablespoon capers
Juice and zest of 1 lemon
1 tablespoon extra virgin olive oil
1/2 cup mint leaves
Puree all of the ingredients in a food processor until smooth. Spoon mixture into a bowl and set aside.

The Red Wine Sauce

1 cup Red Wine
1 cup cream
1/4 cup butter
salt and pepper to taste
In a medium saucepan simmer wine and cream. When the mixture has reduced to a thick, syrup consistency, stir in butter. Season with salt and pepper and set aside in a warm place.

The Olive Oil Poached Salmon Plate!

Place poached fish on a serving plate. Ladle warmed Red Wine sauce over fish, then using two spoons, shape Tapenade and place above sauce. Top with a sprig of fresh mint.