- St. Martha: Patron of Dieticians
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.