We Cook! Mill’s Tavern’s Mediterranean Seared Salmon, Olive Tapenade, Artichoke Hearts, Roasted Red Pepper Tahini

by Edward Bolus, Executive Chef, Mill’s Tavern 

Mediterranean Seared Salmon with Olive Tapenade, Sautéed Artichoke Hearts & Roasted Red Pepper Tahini (Serves 4):

A vibrant, flavor-packed dish inspired by the Mediterranean coast. Crisp-seared salmon is paired with briny olive tapenade, sautéed artichoke hearts, and sweet roasted red peppers—all brought together with a creamy lemon-garlic tahini sauce.

Where to Source:

Fresh salmon fillets can be found at local seafood markets or high-quality grocers. Tapenade ingredients such as capers and anchovies are readily available in the international aisle. Tahini is sold in most supermarkets, usually near nut butters or Middle Eastern products

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

INGREDIENTS:

For the Salmon & Vegetables:

• 4 salmon fillets (6 oz. each)
• 1 cup canned or fresh artichoke hearts, quartered
• 1 red bell pepper, roasted and julienned
• 1 tbsp. olive oil
• Salt and pepper, to taste

For the Olive Tapenade:

• ½ cup pitted (green or kalamata) olives
• 1 tbsp. capers
• 1 anchovy (optional)
• 1 garlic clove
• Olive oil, to bind

For the Roasted Red Pepper Tahini:

• ¼ cup tahini
• 2 tbsp. lemon juice
• 1 garlic clove, minced
• 2–3 tbsp. water (as needed to thin)

INSTRUCTIONS:

Make the Roasted Red Peppers:

• Place the red bell pepper directly over a gas flame or under a broiler, turning occasionally until the skin is charred and blackened all over (about 5–7 minutes).
• Transfer to a bowl and cover with plastic wrap or a plate. Let steam for 10 minutes.
• Peel off the charred skin, remove the stem and seeds.
• Slice the roasted pepper into thin julienne strips.

Make the Olive Tapenade:

• In a food processor, combine olives, capers, anchovy (if using), and garlic.
• Pulse until coarse, then add olive oil gradually until the mixture binds into a thick paste.
• Set aside.

Sear the Salmon:

• Pat salmon fillets dry and season both sides with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Sear salmon skin-side down for 3–4 minutes until the skin is crisp.
• Flip and cook for another 2 minutes, or until the salmon reaches desired doneness.
• Remove from heat and let rest.

Sauté the Vegetables:

• In the same skillet, add a bit more olive oil if needed.
• Add artichoke hearts and roasted red peppers.
• Sauté for 2–3 minutes until warmed through and lightly browned.
• Season with salt and pepper to taste.

Make the Tahini Sauce:

• In a small bowl, whisk together tahini, lemon juice, and minced garlic.
• Add water a tablespoon at a time, whisking until the sauce is smooth and pourable.

Assemble the Plate:

• Spoon a layer of tahini sauce onto each plate.
• Add a portion of sautéed vegetables on top.
• Place a seared salmon fillet over the vegetables.
• Top with a generous spoonful of olive tapenade.
• Garnish with chopped parsley or a lemon wedge, if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.