Salmon With Anchovy Olive Tapenade

Name: Salmon With Anchovy Olive Tapenade
Ingredients: four 4-ounce fillets wild salmon; 1/4 cup lemon juice; 1 tablespoon salted anchovies, chopped; 1 tablespoon rosemary, minced; 1 cup black kalamata olives, pitted; 2 cloves garlic, minced; 2 tablespoon olive oil

Elana Amsterdam|Feb. 26, 2013 5:00 pm EST

3 (21 ratings)

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I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega-3s. Lately, I've been on a quest to create salmon toppings that disguise the fishy flavor. Here's one that worked well.

Servings

4

Ingredients

four 4-ounce fillets wild salmon
1/4 cup lemon juice
1 tablespoon salted anchovies, chopped
1 tablespoon rosemary, minced
1 cup black kalamata olives, pitted
2 cloves garlic, minced
2 tablespoon olive oil

Directions

Preheat the oven to 350 degrees.
Place the salmon fillets in a 7-by-11-inch baking dish and drizzle with the lemon juice. Place the anchovies, rosemary, olives, garlic, and olive oil in the bowl of a food processor pulse until the mixture turns into a coarse paste.
Spread the paste over the fillets and marinate 2-6 hours; if short on time, skip marinating. Bake for 15-20 minutes. Serve.