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.

4
Servings
153
Calories Per Serving
Deliver Ingredients

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
  • 2 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
12g
17%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
10mg
3%
Carbohydrate, by difference
11g
8%
Protein
2g
4%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
25mg
3%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
141mg
9%
Water
12g
0%

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.