Salmon with Artichoke, Tomato and Olive Tapenade from Tasting Colorado Cookbook (and Signing Event!)
While just about everything about launching my cookbook has been exciting, I must say I got a small thrill when my publisher called to tell me that all 10 stores in Costco would be carrying the book. More than the obvious value of selling large volumes, for me, Costco’s decision to carry the book feels like an endorsement of the book’s broad appeal not only as a cookbook but also a great gift item. It landed in stores on the April 15th (just in time for Mother’s Day!), and Costco invited me to do some book signings with a couple of their stores this week:
11:00 AM to 2:00 PM
8686 Park Meadows Center Drive
Littleton, CO 80124-5129
11:00 AM to 2:00 PM
4000 River Point Pkwy
Sheridan, CO 80110
Come visit your favorite warehouse store on Friday or Saturday, stock up for the weekend, and pick up signed copies of Tasting Colorado! In the meantime, enjoy one of the lighter, healthier recipes from the book – just in time for spring.And because some of you have asked about the photography in the book, here’s the spread of some of the photos I took for this recipe. I had a vision for the photos in my book – white and neutral dishes, some unexpected sparkle from silverware or glasses, and lots of rustic wood backdrops. For most recipes, I shot between 12 and 20 photos, with varying styling and props.
I photographed the food with a fixed 50mm lens set to f/3.5 – f/4.2 for most dishes, and made sure to shoot from a variety of angles. For those of you struggling with lighting for your food photography, I shot everything in the southwest corner of my family room where there is a french door on one corner and a window on the other. With the right camera settings and a tripod you just don’t need more light than that. I did use a scrim to diffuse the light if it was landing directly on the food, and rarely used artificial light in the book.
- 1 (15-ounce) can quartered artichoke hearts, drained
- ¼ cup pitted Kalamata olives
- ¼ cup pitted Manzanilla olives
- 3 roma tomatoes, seeded and diced
- 2 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Juice of ½ a small lemon (about 1½ tablespoons)
- Salt and pepper
- 1 to 2 tablespoons extra virgin olive oil
- 4 (6-ounce) salmon fillets
- Slice the quartered artichoke hearts lengthwise and place in a small mixing bowl. Cut the olives lengthwise into quarters and add to the bowl, along with the tomatoes, basil, 1 tablespoon olive oil, and lemon juice; stir gently to combine and season with salt and pepper to taste.
- Season salmon fillets with salt and pepper. Heat 1 to 2 tablespoons olive oil in a large nonstick skillet over medium-high heat and add the fillets, flesh side down. Cook until golden brown, about 3 to 5 minutes, then flip, reduce heat, and continue to cook until desired internal temperature, about 3 minutes for medium well. Serve salmon with tapenade on top.
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