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.

For additional information, visit carmelcafe.com.

Basil Grilled Salmon w/ Quinoa and Kalamata Olive Tapenade

Ingredients

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).

Quinoa

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.

Ingredients:

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.