½ cup red cherry or grape tomatoes, sliced in half
½ cup yellow cherry or grape tomatoes, sliced in half
1 baguette, sliced into 1”-2” slices
Unsalted butter
Optional: Quail Eggs
Olive oil
Salt and pepper
Directions
On a cutting board, roughly chop the kalamata and green olives, capers, sun-dried tomatoes, garlic, and basil together. Transfer the chopped ingredients to a mixing bowl. Add the lemon zest, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil. Mix everything thoroughly to combine.
Lightly season both sides of the salmon fillets with salt and pepper.
Heat a medium-high heat Blackstone grill or pan. Add a tablespoon of butter and a small drizzle of olive oil to the hot surface. Cook the salmon fillets for 3-4 minutes per side or until fully cooked.
Place a bit more butter on the grill or pan, along with the oregano stems. Toast the sliced baguette until lightly golden.
Optionally, fry a few quail eggs for garnish.
To plate, spread some of the olive mix (tapenade) onto the toasted baguette slices. Top with a few sliced tomatoes. Gently break the cooked salmon into bite-sized pieces and arrange them over the tapenade. Garnish with fried quail eggs if desired. Serve and enjoy!
