02 January 2013,04:13 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Melt half of the butter in a heavy- based frying pan and fry the onion, sugar, salt and thyme stirring occasionally for about 15-17 minutes or until golden and caramelized. Set aside.
  • Slice each piece of salmon into thick slices, cut through at a slight angle and dust lightly with the seasoned flour.
  • Melt the remaining butter together with the oil in a non-stick frying pan.
  • Add the salmon strips as soon as the butter stops foaming and fry for a minute on each side or until golden and crispy.
  • Remove the pan from the heat and pour in the lemon juice, stirring well.
  • Slice almost through each baguettine roll and spread with tapenade.
  • Fill each one with rocket leaves, caramelized onion and salmon pieces and pour over the pan juices. Serve immediately.


  • 500 grams salmon fillets, skinned
  • 50 grams Tapenade  
  • 2 tablespoons seasoned flour
  • 50 grams butter
  • 100 grams large red onion, thinly sliced
  • Pinch of sugar
  • 1 teaspoon chopped thyme
  • 2 tablespoons Cooking oil
  • 4 baguettine rolls
  • Juice of 1 lemon
  • Pinch of salt
  • 100 grams rocket leaves

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