Salmon With Anchovy Olive Tapenade Food

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.

KALAMATA OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.

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.

EASY GRILLED SALMON

Steps:

• Get the lentils ready first. Tip them into a small saucepan, cover with water and add the garlic and sage. Simmer gently for 15-20 minutes until tender. Drain, discard garlic and sage, season with salt and pepper. Stir in olive oil and set aside.
• Squeeze the juice of one lemon over anchovies in a bowl, add freshly ground black pepper and drizzle with olive oil. Mix capers with the parsley in another bowl. You can get to here several hours in advance.
• Preheat griddle pan until very hot. Season salmon on both sides, then sear, skin-side down (if pan is very hot the skin won't stick - this goes for grilling on a barbecue, too). Turn fish over when you see it change colour halfway, then sear the other side. This will take 2-3 minutes on each side for rare salmon, but cooking time may vary if pieces of fish are very thick.
• To serve, reheat the lentils and put a large spoonful in the centre of warmed plates. Top with the salmon, skin-side up, then scatter the anchovies, capers and parsley on top. Serve with the remaining lemons.

ANCHOVY TAPENADE

Steps:

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

SALMON WITH ANCHOVY OLIVE TAPENADE

Steps:

• 1. Rinse salmon fillets, place in a 7 x 11 pyrex 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.

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.