Salmon With Mediterranean Tapenade

INGREDIENTS
2 salmon fillets
1/2 cup kalamata olives
1/2 cup capers
1/2 cup sundried tomatoes in olive oil
2-3 cloves garlic
1/2 cup parsley, chopped
1 tbs olive oil
1 6 oz. bag baby spinach

METHOD
Use a food processor to make the tapenade by combining about 1/2 cup each of sliced, pitted kalamata olives and olive oil cured sundried tomatoes and a heaping tablespoon of well drained capers and puree that until it is pretty smooth.

Traditionally, a tapenade wouldn't have the sundried tomatoes in it but it would have a little garlic and parsley and maybe even a little anchovy.

Next, saute the salmon fillets in a little olive oil on medium high heat until both sides are crisped up and the salmon is cooked through, but not dried out.

Take the salmon out of the pan and put it on a clean plate and add a little more olive oil and a minced clove of garlic. Cook that for a few seconds and add then add 1 six ounce bag of baby spinach and cook that until it wilts.

Depending on how many salmon fillets you're cooking, you may need more than one bag of baby spinach because it cooks down so much.

Put some of the spinach on a plate and top that with a salmon fillet and top that with a dollop of the tapenade.

HINTS
Any leftover tapenade will last quite a long time in a tightly sealed container in the fridge. Use the leftovers for bruschetta's with goat cheese or toss it with pasta.