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.
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 7 x 11 inch 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
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.
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