Add a delicious salty flavor to buttery grilled salmon with an easy, make-ahead tapenade that can be prepared in less than 20 minutes. The fish is a snap to make on an outdoor grill as well as inside on a grill pan. The tapenade calls for kalamata olives, but any kind of brined olive will work, such as Castelvetrano or Niçoise. You can purchase them pitted or unpitted. While the pitted might be more convenient, their flavor is saltier and flesh is mushier because they take on more of the flavor of the brine.
Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
Season fish with salt and pepper. Grill fish just until opaque in centers, about 4 minutes on each side.
Meanwhile, to make tapenade, in a mini food processor, pulse olives, tomatoes, basil, and pine nuts until finely chopped but not puréed. Top fish with tapenade.
Serving Size: 1 salmon fillet and 21⁄2 tbsp tapenade.
