Three tablespoons of rinsed and drained green pickling olives, well washed
One cup of black olive paste without pits
Eight tablespoons of extra virgin olive oil
Two tablespoons of freshly squeezed lemon juice
A quarter cup of toasted Brazil nut
Two coarsely chopped cloves of garlic
Two tablespoons of fresh thyme
750 grams of salmon fillet without skin (use the thicker part of the fillet)
Salt and black pepper to taste
Thyme sprigs for decoration
2 broken leaves of fried parsley
Three tablespoons of rinsed and drained green pickling olives, well washed
One cup of black olive paste without pits
Eight tablespoons of extra virgin olive oil
Two tablespoons of freshly squeezed lemon juice
A quarter cup of toasted Brazil nut
Two coarsely chopped cloves of garlic
Two tablespoons of fresh thyme
750 grams of salmon fillet without skin (use the thicker part of the fillet)
Salt and black pepper to taste
Thyme sprigs for decoration
2 broken leaves of fried parsley
In a food processor, blend the green pickling olives, black olive paste, three tablespoons of extra virgin olive oil, lemon juice, toasted Brazil nut, garlic, and thyme until you get a smooth pasta. Reserve
Season the salmon with salt and black pepper
Heat a skillet with some olive oil over medium heat
Place the fillet and fry for two sides, leaving the center raw
Remove from heat, cover with the pasta, and cut into slices
Arrange on a serving dish and drizzle with remaining olive oil
Decorate with thyme sprigs and serve with fried parsley.
