The Washington Times - May 25, 2008, 11:16AM

by Chef Luis Martinez

This dish is named a Muffuletta because the salmon is packed inside a layer of olive salad that is used to create the famous New Orleans, Louisiana delicacy The Muffuletta Sandwich, which has fresh deli meats tucked inside a crisp Italian bread that has been generously slathered with Olive Salad.


The salmon-vodka infusion on this recipe balances very well against the salty, earthy taste of the traditional Italian olive salad. Served with a vegetable wheat couscous and lightly blanched asparagus, the dish invokes a South Mediterranean feel that makes it perfect for a sit-down celebration or back-yard festivity when cooked, on a plank, over a very hot grill.




Salmon Filets

1 each  Salmon Filet, Fresh, 8oz

1 Cup Grey Goose Vodka

4 Tbs. Lea & Perrins Worcestershire Sauce

2 Tbs. Chipolte Mayonnaise, Fresh, Cold

1 Cup Olive Salad, Cold, Chopped (see below)

2 Tbs. Parsley, Fresh, Chopped

4 each Romain Leaves, Fresh, Whole

Up to twenty-four hours before cooking, Jacquard (a tool that has razor sharp tines), or pierce the filet with a very thin tine. Soak in Vodka while keeping cold.  After marinating, retain Vodka for use in preparation.

To prepare, clean and sanitize your work area gathering your ingredients, including a quick-read temperature probe.  Cover the top and sides of the vodka marinated salmon with mayonnaise and firmly pack with olive mixture.

Cover bottom of skillet with olive oil and heat to very hot, and place salmon, olive side up, and cover with Romain Leaves. Drizzle retained liquid from marinade on to the Romain leaves (not onto the fish, onto the Romain), cook until fish reaches an internal temperature of 120 degrees.


Olive Salad

4 cups large Greek black olives, chopped

4 cups large pimento stuffed green olives, chopped

1 tsp.   Capers with juice.

1 Tbs. Celery seeds

1 Tbs. Oregano

3 Tbs.   Fresh garlic, peeled and minced

1/2 Tsp Freshly ground black pepper

1/4 cup Virgin Olive Oil

Thoroughly mix all chopped ingredients and cover with Virgin Olive Oil.  Let sit up to 24 hours before using. 

Chipolte Mayonnaise

3/4 cup Mayonnaise

1 Tbs. Chipolte Chiles finely chopped

1 Tbs.  Fresh cilantro, chopped

1-1/2 tsp. Fresh lime juice

Mix all ingredients and let sit overnight in a sealed container. Keep refrigerated.




This receipe created for Donne Tempo and Donne Travels’ readers by Chef Luis Martinez, The Potomac Grill, 1093 Rockville Pike, Rockville, MD 20852.