February 24, 2007 | Episode 8, Season 2

Broiled Salmon with Black Olive Tapenade Broiled Salmon with Black Olive Tapenade
Real Simple Television Productions Inc.


Broiled Salmon with Black Olive Tapenade

  • Hands-On Time: 10 minutes
    Total Time: 10 minutes
    Serves 8
  • 2 5-ounce packages mixed baby greens or arugula
  • 12 ounces bocconcini (small balls of fresh mozzarella) or fresh mozzarella cut into 1-inch chunks
  • 1 12-ounce jar roasted red peppers, drained and thinly sliced
  • 2 6.5-ounce jars artichoke hearts, drained and halved
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil

Place the greens or arugula in a large bowl and top with the bocconcini, red peppers, artichoke hearts, salt, and black pepper. (You can cover and refrigerate for up to 6 hours.) Just before serving, drizzle the salad with the oil and toss.

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