Salmon With Anchovy Olive Tapenade Recipes

SALMON WITH ANCHOVY-GARLIC BUTTER

Steps:

• Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
• In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
• Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

TAPENADE CRUSTED SALMON AND ORZO WITH ROASTED RED ONIONS

Steps:

• Roasted Onions: Preheat oven to 425 degrees F.
• Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
• Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
• Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
• Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
• Serve the salmon with the Roasted onions.

ROASTED TAPENADE CRUSTED SALMON

Steps:

• Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
• After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
• To plate, place salmon on top bed of spinach and spoon vinaigrette over.
• Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
• Add all ingredients to food processor. Process until smooth paste.

GRILLED SALMON SANDWICH WITH ARUGULA, TAPENADE AND AIOLI

Steps:

• To prepare the salmon, remove any bones in the fish, cut into 4 portions, coat with olive oil, and sprinkle with salt and pepper.
• To make the tapenade, place the olives, anchovy, capers in the container of a food processor.
• With the motor running, pour in the olive oil and process until mixed but not smooth.
• To make the aioli, place the garlic and salt in a mortar.
• With a pestle, mash this into a smooth paste.
• Mix in the egg yolk.
• Transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify.
• Start adding the remaining oil in a thin, steady stream, whisking all the while.
• When all the oil has been added, taste, and add salt and pepper to taste.
• Grill or roast the salmon over a moderately high heat until is is barely cooked through.
• Remove from the heat.
• Quickly warm each tortilla on each side over the grill or on the stove.
• Place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.

SALMON WITH ANCHOVIES

Steps:

• Preheat the oven and a roasting tray at the highest temperature.
• Blanch the green beans for 3 minutes or until tender in salted boiling water then drain. Meanwhile, wash the salmon under the tap and pat dry with kitchen towel.
• Mix the green beans, cherry tomatoes, stoned olives and olive oil in a bowl with a pinch of salt and pepper.
• Rub a little olive oil over the fillets, squeeze the juice of half a lemon over the fillets and season with salt and pepper.
• Remove the roasting tray from the oven (caution, it will be very hot!) and put the 4 fillets on one end.
• Toss the basil into the green beans, olives and tomatoes and place the mixture at the other end of the tray.
• Lay the anchovies over the mixture end and bake in the oven at the highest temperature for 10-12 minutes.
• Serve with lemon quarters and mayonnaise.

SMOKED SALMON & OLIVE TAPENADE BAGUETTE SLICES

Steps:

• Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
• Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
• Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
• Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
• Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
• They literally take just minutes to put together and they are so tasty.

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.