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.
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 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
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.
Posted on July 31, 2007 in entrees by Elana
other entries you may like: Chipotle Lime Salmon
or Salmon with Mushrooms and Red Pepper Sauce
or Salmon Kabayaki
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
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.
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:}