Spanish Olive and English Cheddar Topper for Salmon or Chicken

INGREDIENTS:

16 – 20 oz. of Atlantic salmon cut into 4 servings / OR / 4 small chicken paillards*

1/3 C mayonnaise

1/3 C grated English cheddar cheese

10 – 12 Spanish olives, sliced

2 heaping teaspoons fresh Italian flat leaf parsley finely chopped

2 teaspoons finely chopped shallot

Pinch of salt and pepper for mixture and generous amount to season plain salmon filets before coating

2 T olive oil to moisten

METHOD:

• Preheat oven to 425°F for Salmon, and 375 for chicken.
• Mix mayonnaise, grated cheese, olives parsley, shallot, and pinch of salt and pepper.
• Moisten the salmon filets or think chicken paillards and place in a baking dish on parchment, leave just an 1/8 inch between them. Sprinkle with salt and pepper. Then coat the tops of them with the mixture, dividing it evenly over the top of the meat.
• Roast in oven for about 13 minutes for salmon, and roast for about 30 minutes for chicken. If they’re really thick, they may need another 5 minutes. Do not overcook.
• Serve with your favorite vegetables.