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home > recipes > seafood > olive tapenade-topped salmon
from NY, US Tapenade: 1/4 cup cold water 1 slice white bread 3/4 cup oil cured black olives ( pitted ) 1/4 cup sliced almonds 2 Tbs rinsed and drained capers 2 garlic cloves peeled 2 anchovy fillets 1/4 cup olive oil 1/2 tsp fresh ground black pepper 1 lemon ( cut off 4 thin slices and reserve remainder of lemon ) 4 salmon filets or steaks, 1 inch thick about 6 or 7 oz each Soak bread in the water and set aside. Make tapenade: In processor add almonds, olives, capers, garlic, anchovies. Squeeze bread with hands to rid excess water and add to processor. Pulse and slowly add oil till mixture is chunky. Add remainder of juice from reserved lemon and add pepper to taste. Place salmon on baking sheet. Top each piece and spread evenly with 2 Tbs tapenade and then add a slice of lemon over that. Reserve remaining tapenade for another use and keep covered and chilled. Bake salmon in a preheated 375F oven until flaked with fork and done about 10 to 12 minutes.. Yield: 4 servings Source: Salmon Of The Americas

Olive Tapenade-topped Salmon


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list all recipes by BUTTERFLYDOG (1134)


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keyword: olive
keyword: tapenade
keyword: topped
keyword: salmon
recipes for seafood
recipes by butterflydog
Email Address:
(posted February 27, 2007)

from NY, US

Tapenade:

1/4 cup cold water
1 slice white
bread
3/4 cup oil cured black olives ( pitted )
1/4 cup sliced almonds
2 Tbs rinsed and drained capers
2
garlic cloves peeled
2
anchovy fillets
1/4 cup
olive oil
1/2 tsp fresh ground black pepper
1
lemon ( cut off 4
thin slices and reserve remainder of lemon )

4
salmon filets or steaks, 1 inch thick about 6 or 7 oz each

Soak
bread in the water and set aside.

Make
tapenade: In processor add almonds, olives, capers, garlic, anchovies.

Squeeze
bread with hands to rid excess water and add to processor. Pulse and slowly add oil till mixture is chunky. Add remainder of juice from reserved lemon and add pepper to taste.

Place
salmon on
baking sheet. Top each piece and spread evenly with 2 Tbs tapenade and then add a slice of lemon over that. Reserve remaining tapenade for another use and keep covered and chilled. Bake salmon in a preheated
375F oven until flaked with fork and done about 10 to 12 minutes..
Yield: 4 servings

Source:
Salmon Of The Americas



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