Seared Sockeye Salmon with Sauce Rouille and Picholine Olives | Cruise Scoop

Ingredients

• 8 ea 6-oz boneless filet of Sockeye salmon
• ¼ c olive oil
• Zest of one lemon
• ¼ c maple syrup
• ⅛ c prepared horseradish
• 1 roasted red bell pepper- skin and seeds removed
• 3 garlic cloves
• ¼ tsp saffron
• ¼ tsp cayenne
• ¼ c water or vegetable stock
• 2 slices stale white bread, crusts removed
• ½ cup olive oil
• Salt and pepper to taste
• ½ cup pitted picholine olives