Roasted Tapenade Crusted Salmon

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1 7-ounce salmon filet

Salt and pepper to taste

3 tablespoons olive oil

1/4 cup white wine

1 tablespoon Kalamata Olive Tapenade, recipe follows

3 ounces Sauteed spinach

4 ounces Champagne Vinaigrette, recipe follows

1 chervil leaf for garnish


2 ounces chicken broth

2 ounces champagne vinegar

1 teaspoon dijon mustard

1 shallot, minced

1 garlic clove, minced

1 ounce olive oil

1 teaspoon honey

1 ounce salad oil

Salt and white pepper to taste

1 ounce tomato concasse

1/2 ounce Italian parsley, finely chopped

1/4 ounce chervil, finely chopped

1/4 chives, finely chopped

1/4 ounce tarragon


1/4 pound kalamata olives, pitted

2 garlic cloves

2 tablespoons olive oil

Salt to taste

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