Organic Salmon, Maple Tapenade, Melted Leeks, and Fresh Pappardelle

MAPLE TAPENADE

• 3 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 1/4 cup pitted black olives
• 1 tsp capers
• 1/4 lemon, for juice
• 1 anchovy fillet in oil
• about 2 tbsp olive oil
• Salt, pepper, and paprika

SALMON, MELTED LEEKS, AND PAPPARDELLE

• 2 portions organic salmon, each 150 g (1/3 lb), skinless
• 1 tbsp vegetable oil
• 1 tomato
• 1 leek, white part only, thinly sliced
• 1 tbsp butter
• 2 tbsp white wine
• 1/2 cup 35% cream
• Salt and pepper
• 1/3 lb fresh pappardelle

MAPLE TAPENADE

1. Preheat oven to 190° C (375° F).
2. In a saucepan, reduce the maple syrup by two-thirds.
3. In a food processor, purée the black olives, capers, the juice of the lemon quarter, the anchovy fillet, olive oil, reduced maple syrup, and the salt, pepper, and paprika.

SALMON, MELTED LEEKS, AND PAPPARDELLE

1. Spread the tapenade on the backs of the salmon fillets, coating them well.
2. Pan-fry the salmon for 2 minutes in the oil on the side without tapenade, then bake in oven for 6 minutes.
3. Meanwhile, blanch the tomato in boiling, salted water.
4. Skin the tomato and remove the flesh with a knife. Cut flesh into small cubes. Set aside.
5. In a saucepan, melt the leek white in butter (without browning it). Add the white wine, reduce, and pour in the cream. Adjust the seasoning with salt and pepper. Add the tomato flesh and stir.
6. In a pot, cook the fresh pasta for 4 minutes in boiling, salted water. Drain well.
7. Put the pasta into the melted leeks and mix well.

Presentation

1. In each plate, arrange the fresh pasta in the centre, and place the salmon with maple tapenade on top.