Carmel Cafe & Wine Bar Grilled Salmon Recipe

July 8, 2014 | South Tampa Magazine | Categories: Editorial, Food | Tags: Carmel Cafe & Wine Bar, Chef Steve Cook, Salmon Recipe

Mediterranean Bistro Fare

Executive Chef Steve Cook of the Carmel Café & Wine Bar created this basil-grilled salmon with quinoa and a kalamata olive tapenade. First located in Carrollwood and Clearwater, Carmel Café recently announced its expansion into the Sarasota and South Tampa markets, introducing a new bistro-style menu that encourages guests to mix and match dishes with a global wine selection.

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Basil Grilled Salmon w/ Quinoa and Kalamata Olive Tapenade


6-8oz fresh salmon steaks (Kings) or salmon filet pieces

1/2 cup chopped fresh basil

1/4 cup chopped garlic

1/2 cup extra virgin olive oil

Salt and pepper to taste


Mix all ingredients together, pour over filets and store in airtight container for a minimum of 4 hours. Grill salmon to desired temperature (recommended grilling: 350 degrees, three minutes on each side).



Toast quinoa in a saucepan until hot. Don’t let it get too dark. Add water and bring to a boil. When finished, place on a flat pan and spread out to cool.



Season with 1/2 tsp. of each: cumin, paprika, coriander, salt and pepper

1/2 cup each, freshly diced celery, parsley, cilantro and chives

1/3 cup each pistachios, cranraisins and apricots

1/4 cup each, lime juice, honey and olive oil

1 tblsp. lime zest


Mix all ingredients and then add to cooled Quinoa


Tomato Tapenade

2 cups tomato, deseeded and diced 1/4 inch

1/4 cup Kalamata olives

1 tblsp. chopped garlic

1/4 cup chopped basil

1/4 cup capers

1/4 cup diced red onion

1 tblsp. orange zest minced

1/4 cup olive oil


Mix all ingredients together. Rest to marinate for 1 hour and serve.