Salmon with Anchovy Olive Tapenade
I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega 3's. Lately, I've been on a quest to create salmon toppings that disguise the fishy flavor. Here's one that worked well.
Salmon with Anchovy Olive Tapenadeprinter friendly
4 (4 ounce) fillets wild salmon
¼ cup lemon juice, freshly squeezed.
1 tablespoon salted anchovies, chopped
1 tablespoon rosemary, minced
1 cup black kalamata olives, pitted
2 cloves garlic, minced
2 tablespoons olive oil
4 (4 ounce) fillets wild salmon
¼ cup lemon juice, freshly squeezed.
1 tablespoon salted anchovies, chopped
1 tablespoon rosemary, minced
1 cup black kalamata olives, pitted
2 cloves garlic, minced
2 tablespoons olive oil
- Rinse salmon fillets, place in a 7x11 inch Pyrex baking dish
and drizzle with lemon juice
- In a food processor
, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
- Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
- Bake at 350° for 15-20 minutes
- Serve
Serves 4
This gluten-free salmon recipe is great, though particularly tasty in summer when the salmon can be grilled outdoors instead of baked in the oven.
More dinners and seafood you might enjoy:
I love salmon and olive tapenade-must be delish! Do you have a good source for olives in bulk? The little jars of organic olives can get quite pricey.
Costco sells black Kalamata olives, pitted in 2-pound plastic tubs. Look for it near the refrigerated deli meats. I find these Kalamatas of pretty good quality. I haven't looked at the price recently, but anything in a 2-pound tub at Costco is probably cheaper than anywhere else, right?
Stacie, what a great question, unfortunately, I don't. I usually buy my olives at Whole Foods at their olive bar --way overpriced.
Thanks Elana! I will keep searching and let you know if I find a good source:}