• 2 6-ounce boneless, skinless salmon fillets
• 4 slices French bread
• 2 large roasted red peppers, cut inot quarters
• approx. 1/2 cup feta cheese
• olive oil
• black pepper to taste
• approx. 1/2 cup sliced, pitted kalamata olives
• olive oil for pureeing olives
• basil pesto for garnish (approx. 1/3 cup)

Procedure:

Olive bar salmon

Turn a trip to the Mediterranean olive bar and the supermarket into a beauiful, upscale meal with olives, salmon and French bread.

Next, slice two long, 1-inch thick pieces of French bread, per serving, and as far as the salmon goes, cut each 6-ounce fillet into four equal sized pieces.

Next, you need to drain the roasted red peppers and cut those into sections that are large enough to set each individual piece of salmon on top.

Next, grab a bottle of olive oil and lightly oil a large baking tray and then place the red pepper squares in the center of the tray. Crumble a little feta cheese into the center of each square and top each one with a piece of salmon.

Drizzle a little more olive oil over the top of the fish and crack a little black pepper over the top. Just before you pop it into the oven, put the sliced bread around the outside.

Keep an eye on the bread and at some point you'll want to flip it over so that it browns equally on both sides.

Meanwhile, add the sliced olives to the blender with a splash of olive oil and purée it, adding more olive oil until it turns into a nice thick paste.

You might have to take the toast off of the tray before the salmon's done, but depending on the thickness of the salmon, it'll probably take about the same amount of time as toasting the bread.

Spread some of the black olive paste on each piece of bread, put two of those in the center of the plate, divide the salmon around the outside of that and finish with a dollop of basil pesto on top of each piece of salmon.

Hints:

If you don't want to make the black olive paste, just sprinkle some sliced pitted kalamata olives around the plate instead.

Serves 2