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Salmon with Anchovy Olive Tapenade

salmon with olive anchovy tapenade

I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega 3’s. Lately, I’ve been on a quest to create salmon toppings that disguise the fishy flavor. Here’s one that worked well.

Salmon with Anchovy Olive Tapenade

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  • 4 (4 ounce) fillets wild salmon
  • ΒΌ cup lemon juice, freshly squeezed
  • 1 tablespoon salted anchovies, chopped
  • 1 tablespoon rosemary, minced
  • 1 cup black kalamata olives, pitted
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  1. Rinse salmon fillets, place in a 7 x 11 inch baking dish and drizzle with lemon juice
  2. In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
  3. Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
  4. Bake at 350° for 15-20 minutes
  5. Serve

Serves 4

This gluten-free salmon recipe is great, though particularly tasty in summer when the salmon can be grilled outdoors instead of baked in the oven.


posted on July 31, 2007, 5 comments

  1. Stacie K

    I love salmon and olive tapenade-must be delish! Do you have a good source for olives in bulk? The little jars of organic olives can get quite pricey.

    • QueenJellyBean

      Costco sells black Kalamata olives, pitted in 2-pound plastic tubs. Look for it near the refrigerated deli meats. I find these Kalamatas of pretty good quality. I haven’t looked at the price recently, but anything in a 2-pound tub at Costco is probably cheaper than anywhere else, right?

  2. Stacie, what a great question, unfortunately, I don’t. I usually buy my olives at Whole Foods at their olive bar –way overpriced.

  3. Jeanne J

    Hmmm… Fish should not taste fishy…if it is fresh. Fish is typically frozen right after being caught. It is best to buy it and eat it the same day your fishmonger puts it out. (Never eat fish the day after you buy it.) If fish tastes fishy it is old.

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