Salmon with Anchovy Olive Tapenade

Salmon with Anchovy Olive Tapenade
Staff Writer
Salmon with Anchovy Olive Tapenade

Elanaspantry.com

Salmon with Anchovy Olive Tapenade

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.

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
  • cloves garlic, minced
  • 2  Tablespoons  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.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
11g
8%
Protein
9g
20%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
48mg
5%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
62mg
9%
Selenium, Se
1µg
2%
Sodium, Na
334mg
22%
Water
45g
2%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.