I HATE blogging! There I got that off my chest. I like being part of the blogging community but honestly sometimes the blogging part is SO much more difficult than the cooking part that it makes me CRAZY! I am starting this post again for the THIRD time due to technical difficulties beyond my ability to understand or explain!
I'm pissed that I left the tapenade off for the picture because it was really, really good and complimented the fish so nicely....and it was kind of a pain to make because the little oil cured black olives don't give up their pits easily. As I was cutting out the little devils I was saying this better be worth it and it was! If you're smart you'd just buy some tapenade from the grocery store and make everything so much easier.
When I went to the market to buy the salmon the farm raised was on sale for $4.99 a pound. That caused me to stop and think. Did I really want to pay $12.99 for the wild caught? I mean the nutrition and flavor are so much better with wild caught (plus no dye) but how do I KNOW its really wild caught and that's quite a price difference. In the end I went wild and I'm glad I did. It was worth every penny and the flavor said wild caught!
Our French Friday moderator is on vacation but you can find some of the other sites on facebook.
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| Salmon with basil tapenade minus the basil tapenade:( |
When I went to the market to buy the salmon the farm raised was on sale for $4.99 a pound. That caused me to stop and think. Did I really want to pay $12.99 for the wild caught? I mean the nutrition and flavor are so much better with wild caught (plus no dye) but how do I KNOW its really wild caught and that's quite a price difference. In the end I went wild and I'm glad I did. It was worth every penny and the flavor said wild caught!
Our French Friday moderator is on vacation but you can find some of the other sites on facebook.
I'm with you on the blogging. I have quite a few Friday assignments under my belt that I just couldn't get to the blog. But this was so good I, like you, had to shout it out. Looks beautiful! I know it was worth the effort but I used the store bought tapenade.
ReplyDeleteI had half a jar of tapenade opened in the fridge, so guess what I did? :-)
ReplyDeleteI've been posting, but amidst all the craziness it has definitely been a struggle(and I feel like I am rushing through it).
The salmon looks lovely (even naked) and is that a lemon barley pilaf hiding in the background?
It looks really appetising Guyla!!
ReplyDeleteGuyla, I share your frustration!! I also struggle with getting my posts done! Sometimes it’s so hard to just sit down and do it! However, I love reading everyone’s posts and enjoy being part of the blogging community!!
ReplyDeleteYour Salmon looks wonderful…I really enjoyed this dish, too! It will definitely get a replay at my house! Happy Friday!!
I'm sorry. Happy to see that you persevered through the technical difficulties to join us. And your salmon looks amazing, LOVE that color.
ReplyDeleteBeautiful presentation and I agree with Rose, the color of the wild caught salmon is wonderful. Around here, it is quite expensive too but I agree, it is worth the investment. You know I had the same "issue" with the small oil-packed black olives from the Italian market, the pits were so difficult to remove that I was just so glad that the olives disappeared into the tapenade!
ReplyDeleteGlad that you enjoyed the dish - we loved it too and I believe that I will make this again soon.
Have a good weekend!
Even though you left off the tapenade, your salmon looks delicious!
ReplyDeleteI am glad that you enjoyed your salmon. I bought my tapenade :) i know what you mean about the technical frustrations of blogging - sometimes, it just won't do what we want, no matter how hard we try.
ReplyDeleteThis was truly a great recipe, one that will definitely be repeated. I added a bit too much lemon, but it still tasted great. I chickened out
ReplyDeleteand just went for the store bought tapenade which was delicious. I used fresh basil from my container pots which smells so great.
Your results look terrific.
I agree with you on the blogging. It can be a chore. Your fish looks beautiful, naked as it is. It's amazing how much better wild caught salmon is than farm raised.
ReplyDeleteGuyla - glad you persevered & even happier that you enjoyed the meal. I made the Lemon Barley Pilaf, too and really liked it.
ReplyDeleteMy problem with blogging is that I almost always forget to take photos of the plated food when we have company so all my pictures are of the prep. My brother & sister=in-law remind me now!
I hope you have a relaxing weekend.
I saw this recipe on Liz's blog (that sunny chick can bake) and was instantly awed! What an amazing combo of flavours. Tapinade is traditionally made with Kalamata olives which are a bit larger and meatier than the olives you described, plus you can use a olive/cherry putter to make the job easier. The salty and briny flavours of the tapenade would go so well with the salmon. And it's always wild for me! I'm going to hang out and check out your other posts!
ReplyDeleteI always bite the bullet, too, and buy the wild. I'm glad you loved this, too. I didn't make my tapenade, but now have the rest of the jar to use up! I have so much trouble with the spacing on Blogger. I leave one space between paragraphs and it turns into 2 or 3...such a pain! Have a great weekend, Guyla!
ReplyDeleteGuyla, I feel your pain regarding the blogging. First, I am a journalist/writer and I already know I write better than I cook. So, I am a bit intimidated by the cooking part (which I love) but I know I don't know how to do innovative things with the recipes like you all do. (I'm trying. I'm trying.) So, the writing is easy but the "Posting" - I cannot find a bad enough word for that!!! It takes me hours to do my posting. And, for what it's worth, I had to go back and re-take pictures because I forgot completely to ladle the sauce on the salmon. We're all in this together, I guess. I went "wild" and am glad I did. But, I also went store-bought (the tapenade). So much easier and very flavorful. Hope to see you on Wok Wednesdays so we can %#@%%# over those Posts also.
ReplyDeleteI'm glad you got past your technical difficulties. I agree with you about the blogging. I love the cooking, and being part of the community, but sometimes the blogging seems like too much work. I stick with the Friday posts, but sometimes don't get around to writing about other winners in between. I really liked this one too. I used jarred tapenade because I had it. I loved the flavors of the tapenade sauce with the fish. I also added more oil and lemon juice and used it for a salad the next day. Have a great weekend.
ReplyDeleteWe always go for the wild, too. It's better tasting and better for your health. I had tapenade that I'd made already in the fridge, so I used that. I think this dish is good with store-bought, too, though. I've been pretty lucky with my blog and haven't lost anything so far (knock on EVERYTHING!) - maybe it's because I use WordPress, though.
ReplyDeleteGlad you were able to solve your glitchy problems and get this post up and running. I always enjoy reading your posts (and lovely comments on my blog, thank you). I know it can be a pain, but think of your public. :) Your dish looks great! What's the lovely looking beverage in the background?
ReplyDeleteIt sounds like many of us struggle with the blogging part of this! I have so many photos and recipes to share that I never get to. It makes me feel better knowing others share the same issues. Your salmon looks beautiful and delicious eve without the tapenade.
ReplyDeleteI love great fish! I miss that about moving away from Seattle!! :( your photo looks great!
ReplyDeleteyou should consider transferring your blog iver too wordpress, its more user friendly and they make it really really easy! you can check out their guides that will show you how easy it is :)
I've been very frustrated with blogging recently too. I'm hoping it'll get better in the fall. Your salmon does look excellent. I sprung for the expensive salmon too, and agree that it was totally worth it.
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