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 Tapenade
Ingredients
- 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
Instructions
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Rinse salmon fillets, place in a 7 x 11 inch baking dish and drizzle with lemon juice
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In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
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Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
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Bake at 350°F for 15-20 minutes
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Serve
Prep Time 20 minutes
Marinate Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 35 minutes
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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.
