Salmon with Anchovy Olive Tapenade Recipe
Daily Value: 17%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||33µg||8%|
|Fatty acids, total monounsaturated||12g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
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