So by the time you’re reading this, I’ll have turned 24. I am no longer in my early twenties. I’ve officially reached my mid-twenties – I feel yucky just saying it. I’m embracing it with open arms, though. As such, I’m making something a little more sophistimicated for tonight’s dinner; something that, you know, a real grown up would eat and even serve to their wise, cultured friends. Fish: That’s mature, right? Maybe with some French influence in a baconized tapenade it will impress a professor or some other smart dude… Here’s hoping!

My youthful days of creating amazingly interesting recipes like How to Make Bacon Sushi or the Best Bacon and Eggs Recipe known to man. Won’t disappear, I plan on making some more amazing recipes. I think I might create some super easy breakfast recipes next.

Ingredients

4 Strips Maple Leaf Bacon

3 tbsp Olive Oil

1 cup Pitted Kalamata Olives

4 Basil Leaves

2 tbsp Chopped Parsley

1 clove Garlic

1 tbsp Capers (about 10-12 capers)

Juice of half a lemon

½ cup Panko Bread Crumbs

2 Salmon Fillets

Salt and pepper

Directions

1. Preheat your oven to 450F. Nice and HOT! Wooh!

2. Chop up your bacon really small and give it a good fry.

3. Now… If you have a food processor, this is really easy. Throw all your ingredients on the list from the olive oil to the lemon juice as well as a touch of salt and pepper into the processor and pulse until you get a nice paste. Boom, you have a tapenade. Mix in the fried bacon and BOOM! Bacon tapenade.

I, unfortunately, don’t have a food processor. So I started by chopping up my olives.

4. If you’re like me and are without a food processor, add in the rest of those tapenade ingredients in a bowl or very large cup. I used a stick blender to process it all into a paste.

5. Now grab your beautiful salmon fillets and brush a thin layer of your tapenade over the top surface of your salmon.

6. Press your panko crumbs into the tapenade and drizzle with olive oil.

7. Throw this in the oven for 8-12 minutes, it will depend on the thickness of the fillet. The top should be golden brown, and the middle should be just cooked.

8. Serve with a little more tapenade and some parsley as a garnish. A meal fit for a wise old man.