Salmon with Anchovy Olive Tapenade

Salmon with Anchovy Olive Tapenade
Elanaspantry.com

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

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.

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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!