If you are new to tapenade it's a paste of minced olives that is Mediterranean in origin and an essential ingredient in any number of Italian recipes. It works well with salmon and just about any other grilled fish.
It's even better when the fish is cooked on the barbecue as is the case here. You need:
4 salmon steaks
200g (about 7 ozs) pitted black olives
50g (about 2 ozs) rinsed and drained capers
2 crushed garlic cloves
2 tbs lemon juice
handful chopped coriander leaves (cilantro) or flat leaf parsley
1 tsp salt
Put all the ingredients except for the salmon in a processor and blend them into a smoothish paste. I like to leave mine quite coarse but you may prefer something different. Set aside and allow the flavours to develop. In fact, it's a good idea to make this paste a couple of days beforehand and store it, covered, in the fridge.
Cook the salmon steaks over direct heat either on the barbecue plate, or on the grill, for about 2 minutes each side. This will leave them still undercooked in the middle, so if you like your fish well done, cook them for a little longer but remember that they will continue to cook after you take them from the heat.
