Menu Inspiration

Pier 22 Premium Icelandic Salmon With Castelvetrano Olive Tapenade

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  • 6 oz. Pier 22 Premium Icelandic Salmon Fillet, Skin On
  • 1 Cup Castelvetrano Olives, Pitted and Roughly Chopped
  • 1/3 Cup Marcona Almonds, Toasted and Roughly Chopped
  • 1/3 Cup Bountiful Harvest® Tart Dried Cherries, Chopped
  • 1.5 oz.  Peppered Feta Cheese Crumbles
  • 1 oz. Markon® Fennel, Shaved
  • 2 Tbsp Markon Fennel Fronds
  • Drizzle of Trifoglio® Extra Virgin Olive Oil
  • Dash of Balsamic Glaze
  • Lots of Freshly Ground Katy's Kitchen® Black Pepper
  • Dried Porcini Mushroom Dust, for garnish


  1. Pan sear salmon fillet, starting skin side down, for about 3 minutes on each side.
  2. In a separate pan, sauté olives, marcona almonds, tart dried cherries, and Feta cheese in a little olive oil for 2-3 minutes until warmed through.
  3. Transfer olive mixture to medium bowl, add shaved fennel and fennel fronds. Mix to combine.
  4. Serve ¼ of the mixture over top seared salmon fillet. Garnish with extra virgin olive oil, porcini dust, salt, and pepper.

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