- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
Salmon with Anchovy Olive Tapenade
- 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 Tablespoons olive oil
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.
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.
Calories per serving:337 calories
Dietary restrictions:Low Carb Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added