# [Recipe] Pan-Seared Salmon with Quail Eggs and Olive Tapenade
**Ingredients:**
* **Salmon:** 2-3 fresh fillets, skin-on.
* **Base:** Boiled potatoes (sliced), sautéed greens (spinach or chard), and cherry tomatoes.
* **Topping:** 4-5 Quail eggs (boiled for 2.5 minutes for a soft yolk).
* **Tapenade/Salsa:** Finely chopped green and black olives, minced garlic, olive oil, lemon zest, and fresh parsley.
* **Seasoning:** Salt, black pepper, and a squeeze of fresh lime.
**Instructions:**
1. **Prep the Sides:** Boil the potatoes until tender. Sauté the greens with a bit of garlic and olive oil until wilted.
2. **The Eggs:** Boil the quail eggs in simmering water for about 2-3 minutes. Transfer to an ice bath immediately, peel, and halve.
3. **The Salmon:** Season the fillets with salt and pepper. Heat a pan with olive oil over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 2 minutes (depending on thickness).
4. **The Tapenade:** Mix the chopped olives, garlic, parsley, and olive oil in a small bowl. Add a touch of lemon juice for acidity.
5. **Plating:** Lay the greens and potatoes on a wooden board or plate. Place the salmon fillets on top, garnish with the quail eggs, and serve the olive tapenade on the side.
2 Comments
# [Recipe] Pan-Seared Salmon with Quail Eggs and Olive Tapenade
**Ingredients:**
* **Salmon:** 2-3 fresh fillets, skin-on.
* **Base:** Boiled potatoes (sliced), sautéed greens (spinach or chard), and cherry tomatoes.
* **Topping:** 4-5 Quail eggs (boiled for 2.5 minutes for a soft yolk).
* **Tapenade/Salsa:** Finely chopped green and black olives, minced garlic, olive oil, lemon zest, and fresh parsley.
* **Seasoning:** Salt, black pepper, and a squeeze of fresh lime.
**Instructions:**
1. **Prep the Sides:** Boil the potatoes until tender. Sauté the greens with a bit of garlic and olive oil until wilted.
2. **The Eggs:** Boil the quail eggs in simmering water for about 2-3 minutes. Transfer to an ice bath immediately, peel, and halve.
3. **The Salmon:** Season the fillets with salt and pepper. Heat a pan with olive oil over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 2 minutes (depending on thickness).
4. **The Tapenade:** Mix the chopped olives, garlic, parsley, and olive oil in a small bowl. Add a touch of lemon juice for acidity.
5. **Plating:** Lay the greens and potatoes on a wooden board or plate. Place the salmon fillets on top, garnish with the quail eggs, and serve the olive tapenade on the side.
It looks really delicious.