Salmon With Anchovy Olive Tapenade

Salmon With Anchovy Olive Tapenade
3 from 21 ratings
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 tablespoon olive oil
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Spread the paste over the fillets and marinate 2-6 hours; if short on time, skip marinating. Bake for 15-20 minutes. Serve.