Landmarc's Salmon with Ratatuouille & Olive Tapenade

By Chef/Owner Marc Murphy
(Serves 4)
 
 For Ratatouille

• 1/4 cup extra virgin olive oil
• 1 small red onion, large dice
• 2 cloves garlic, chopped
• 1 red bell pepper, large dice
• 1 small eggplant,  large dice
• 1 zucchini, large dice
• 1 yellow squash, large dice
• 1 28-ounce can peeled  crushed tomatoes
• A bouquet garni of 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf
• kosher salt
• freshly ground black pepper

 For Salmon

• 4 6-ounce salmon fillets, skin on
• 1 teaspoon extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 1/4 cup tapenade (see recipe)

Preparation:
Heat oil in large pot over medium-high heat  Add onions and garlic, cook until softened, about 10 minutes. Add bell pepper and eggplant, cook until softened, stirring occasionally, about 10 minutes.   Add zucchini and squash,  cook until tender, about 8 minutes.  Add tomatoes and  bouquet garni, reduce to medium heat, cook 25 minutes.   Season to taste with salt and pepper.
 
Prepare grill for cooking or heat ridged grill pan over moderately high heat until hot.
 
Brush fillets with olive oil.   Season to taste with salt and pepper and place skin side down on grill.  Cook 3 to 4 minutes per side.
 
To serve, stir tapenade into ratatouille.  Divide among bowls and top with grilled salmon.
 
 For Tapenade

•  2 cups pitted Kalamata olives
• 1 cup roasted garlic confit (see recipe)
• 1/2 cup capers, drained
• 1/2 cup anchovy fillets
• 1/2 cup olive oil

Preparation:
Place all ingredients in food processor and puree until smooth.

Address: 10 Columbus Circle
Phone: (212)823-6123